Brussels Sprouts with Apples and Almonds

Brussels Sprouts with Apples and Almonds

Adapted from American Masala by Suvir Saran

Brussels sprouts and apples, both, are abundant at the market now. This is an easy and festive recipe that comes from my friend, Suvir’s cookbook, American Masala. 

These Brussels sprouts will be a hit at your Thanksgiving dinner! Not only that, you’ll make this whenever Brussels sprouts are in season.  My friend, Regina told me she’ll never cook b.s.'s any other way.

peace, love and may you be at ease in and out of the kitchen,
xojane

Ingredients:

3 lbs. Brussels sprouts, ends trimmed and outer leaves removed

1 Tbsp. balsamic vinegar

3 Granny Smith or other tart apples, cored and thinly sliced

1 cup sliced almonds

1 Tbsp. kosher salt

1 tsp. ground black peppercorns

4 Tbsp. extra virgin olive oil

2 small red onions, thinly sliced

1/3 cup raisins or currants [Use organic raisins, it makes a difference – they taste like raisins]

½ tsp. red pepper flakes [reduce or omit if you can't take the heat]

½ cup (4 oz.) unsalted butter, cut into small pieces

Procedure:

Set one oven rack to the center position and one to the upper-middle position and preheat the oven to 350º.

With a paring knife, cut an “x” in the bottom of each Brussels sprout and place all in a large bowl. 

Add the vinegar, apples, almonds, salt, ground peppercorns, oil, onions, raisins, and pepper flakes. 

Toss together and transfer to a gratin or baking dish.  Dot the top with half the butter.

Bake on lower rack for 30 minutes.  Sprinkle the remaining butter over the top and bake for another 30 minutes. 

Turn on the broiler.  Place the baking dish on the upper-middle rack and broil for 2 minutes, or until the top of the casserole is browned.  Watch this carefully, because unattended, you'll risk losing the casserole to the flame.

Serves 8