Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts

  • Serves: Makes 4 to 5 servings
  • Baking Temp (degrees F): 350
  • Views: 5973
  • Comments: 0

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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.

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

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. 

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

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

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