Roasted Brussels Sprouts With Apple, Chile, And Walnuts

1. 1

   Heat oven to 425u00b0 F. Spread Brussels sprouts on a rimmed baking sheet or casserole dish, and toss to evenly coat with Aleppo pepper and olive oil and season well with kosher salt and freshly ground black pepper. Roast, stirring occasionally, until the Brussels sprouts are tender and golden brown with a few crispy, singed leaves, about 20 to 30 minutes. Remove from the oven and let cool. During the last 5 to 10 minutes of roasting time, toast your walnuts on a separate baking sheet, making sure to not burn them. Remove Brussels sprouts and walnuts from oven, and let cool about 10 minutes before adding them to the other ingredients in Step 3.

2. 2

   While the vegetables and walnuts are in the oven, toss the apples, lime juice, scallions, parsley, and mint in a large bowl.

3. 3

   Add the Brussels sprouts to the apple mixture. Season to taste with salt and pepper. Add cheese, walnuts, and walnut oil; toss gently. Squeeze some more lime juice over the top if more acidity is needed. The salad is best served slightly warm or at room temperature. It can be made several hours in advance; the lime juice prevents the apple from turning brown.

No nutritional information available.

No additional tips available.