Brussels Sprouts [Photograph: Quentin Bacon]

To complement their Tsimis recipe in The Mile End Cookbook, Noah and Rae Bernamoff offer another honey-sweetened vegetable dish: Brussels Sprouts.

Here they also call for roasting, but the sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use that glaze to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts.

Why I picked this recipe: Walnuts and brussels sprouts are always a winning combination in my book; throw in honey, butter, and tart-sweet apples and I'm in early-fall heaven.

What worked: Candying the walnuts in honey was a neat trick, flavor-wise, as their sweet and slightly bitter flavor perfectly matched the caramelized sprouts.

What didn't: Nothing. Every step was spot-on.

Suggested Tweaks: I'd like more walnuts next time around, and I'd also cut the apples into smaller pieces.

As always with our Cook the Book feature, we have five (5) copies of The Mile End Cookbook to give away.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.


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