Sunday, November 24, 2013
Brussels Sprouts and Apple Salad
- 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
- 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.
- 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.
- 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.
- 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.
# posted by Chelsea @ 11:09 AM 
