Tuesday Tastings :: Brussels Sprout & Apple Salad

Finally! Cool weather has descended on Austin, and the sheer number of boots, scarves and pumpkin spice lattés that I’m spotting everywhere I go is bordering on the ridiculous (seriously, almost this ridiculous.) Not that I haven’t wholeheartedly jumped on the fall bandwagon, too — I spent this past Sunday testing fall recipes for my book, and the scent of maple-roasted sweet potatoes and spicy ginger cookies was enough to make anyone cave. This salad was invented from the contents of my CSA box, as well as just being inspired by some of my favorite fall flavors. Brussels sprouts and apples are a classic combination, and the addition of sweet golden raisins, lightly caramelized red onions and crunchy walnuts made this positively addicted.

Is anyone still in the camp who thinks they hate brussels sprouts? Not to worry, there’s hope for you yet (and I agree, there are some really bad brussels sprouts dishes out there!) Give them another chance, and remember these tips for cooking great brussels sprouts:

• Choose smaller sprouts at the grocery store (larger ones can be bitter.)
• Roasting is my preferred technique — allowing them to get golden brown and crispy on the edges brings out all their sweetness.
• Be generous with the seasoning. Even if it’s just olive oil, sea salt and pepper, use plenty of it. You need strong flavors to mellow the strength of these little cabbages.

 

Brussels Sprout & Apple Salad with Cider Vinaigrette

*serves 4 as a side dish

Ingredients:

• 1 pound brussels sprouts, trimmed and halved (quartered if very large)
• 1/2 cup golden raisins
• extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons maple syrup, divided
• 1/2 red onion, peeled and thinly sliced
• 6 fresh thyme sprigs
• 1/2 cup walnuts
• 1 medium (or 1/2 large) apple, cored and thinly sliced

for vinaigrette:

• 2 tablespoons apple cider vinegar
• 2 tablespoons freshly-squeezed lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper

Instructions:

1. Preheat oven to 425 degrees. In a small bowl, cover golden raisins with hot water and let sit to plump. On a baking sheet lined with foil, toss brussels sprouts with 1 tablespoon olive oil, 1 tablespoon maple syrup, a pinch of kosher salt, a few grinds black pepper and 1/2 teaspoon red pepper flakes. Spread sprouts in an even layer and roast for 10 minutes, just until they start to soften but before they turn golden.
2. Add red onion, thyme and walnuts to baking sheet. Toss everything together to combine, then spread in an even layer on the baking sheet and roast for 10 more minutes until the brussels sprouts start to get golden and crispy on the edges.
3. While everything roasts, make vinaigrette. Whisk together cider vinegar, lemon juice, dijon and maple syrup, then slowly whisk in the olive oil. Season to taste with salt and pepper.
4. Drain the raisins, then add to the baking sheet with the apples. Toss everything together to combine, then return to oven for just a couple minutes so that everything warms through. Transfer to a serving bowl, toss with a small amount of the vinaigrette and sprinkle everything with a bit of sea salt. Serve immediately. Vinaigrette will keep up to a week in the fridge.