Roasted Brussels Sprout and Apple Salad with Walnuts
Servings
8
servingsPrep time
20
minutesCooking time
12
minutesCalories
–
kcalThis recipe convinces anyone to love Brussels Sprouts. Because the dish is served at room temperature, it’s ideal for Thanksgiving or any time you’re entertaining.
Ingredients
¼ Cup Dijon mustard
2 Tbsp Whole grain mustard
1½ Tsp Apple Cider vinegar
2 Tbsp Firmly packed light brown sugar
⅛ Tsp Hot sauce
2 Tbsp Blackberr farm smoked onion jam or carmelized shallots
1 Tbsp Sherry vinegar
5 Tbsp Extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 lb Brussels Sprouts trimmed and quartered
1 Cup Black walnuts toasted
1½ lb Red apples Cored and sliced
Directions
- To make the sweet hot mustard, in a bowl whisk both mustards, vinegar, brown sugar and hot sauce. Reserve 2 tbsp mustard for the salad; refrigerate for up to 4 weeks.
- To make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 tbsp of sweet hot mustard, 3 tbsp of the olive oil, salt, and pepper.
- In a large nonstick frying pan over medium high heat, warm the remaining 2 tbsp olive oil. Add the Brussels Sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper. Arrange on a platter and serve.
