Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts



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 Salt and pepper, to taste

For the Candied Walnuts:

  • Vegetable or canola oil, for frying
  • 1 cup walnut halves
  • 2 cups powdered sugar


  1. MaketheBrusselsSproutsandSquash:Preheat the oven to 350°. 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 375°.
  4. While the oil is heating, in a medium saucepan, bring 4 cups of water to a boil. Add the walnuts and boil for 10 seconds; drain well. In a large bowl, immediately toss the walnuts with the powdered sugar. Transfer the walnuts to a sheet tray and let rest for a few minutes.
  5. Fry the walnuts until they turn an amber-brown color, about 30 seconds. Using a slotted spoon, remove the walnuts. Transfer the nuts to a paper towel-lined plate and season with salt. Store

    at room temperature in a sealed container until ready to use.

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

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