Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts

  • Serves: Makes 4 to 5 servings
  • Baking Temp (degrees F): 350
  • Views: 5876

Recipe by Sarah Phillips © 11-13-2014 Sarah Phillips CraftyBaking.com


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The combination of roasted brussels sprouts and squash, topped with crunchy candid walnuts has to be one of my favorite side dishes. I often serve this for Thanksgiving or with the Christmas meal. This recipe is adapted from famed Chef Carmen Quagliata, Union Square Cafe, New York, NY. There were a couple of errors in the recipe which we corrected in this version. I also have a separate recipe for just making Candied Walnuts or Pecans, in order to give them as gifts or to have plenty on hand to garnish other recipes or to eat alone.
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INGREDIENTS
For the Brussels Sprouts and Squash:
1 pound Brussels sprouts (about 30), trimmed and halved
2 pounds butternut squash (about one small squash), cut into 1-inch chunks
1 Honeycrisp apple, cut into 1-inch chunks
2 medium shallots, thinly sliced
15 sage leaves
3 tablespoons butter, melted
2 tablespoons maple syrup, preferably Grade B ) for more flavor)
Salt and pepper, to taste

For the Candied Walnuts:
Vegetable or canola oil, for frying
1 cup walnut halves
1/3 cup powdered sugar, sifted; measure and then sift

INSTRUCTIONS
1. Make the Brussels Sprouts and Squash: Preheat the oven to 350 degrees F. In a large bowl, combine the Brussels sprouts, squash, apple, shallots and sage leaves. Add the melted butter and maple syrup, and season with salt and pepper; toss until everything is evenly coated.

2. Spread the vegetables in an even layer on a parchment-lined sheet tray. Roast, turning occasionally, until the sprouts are golden brown and tender, about 35 to 40 minutes.

3. Meanwhile, make the candied walnuts: In a 4-quart saucepan, pour enough oil to reach a depth of 3 inches. Heat the oil until a deep-fry thermometer reads 380 degrees F. 

4. While the oil is heating, in a medium saucepan, bring 2 cups of water to a boil. Add the walnuts and boil for 10 to 15 seconds; drain well. Transfer the walnuts to a sheet tray, toss with powdered sugar to coat. Let rest for 4 to 5 minutes to dry a little.

5. Fry the walnuts until they turn a deep brown coloring, about 10 seconds; do not crowd the pot with walnuts - so fry in small batches at a time. Stand back because the oil will bubble up violently when you add the walnuts to the hot oil.  

6. Using a slotted spoon, remove the walnuts to a baking sheet (they will stick to paper towels). Immediately season and toss with salt. Allow to come to room temperature. Store at room temperature in a sealed container until ready to use. 

SERVE
To serve, transfer the roasted vegetables to a serving dish and top with the candied walnuts.

STORAGE
Store recipe, well covered, in the refrigerator for a few days. It does not freeze well.

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