Serious Eats: Recipes
The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts
Brussels sprouts and bacon have a natural affinity for one another, so much so that when it comes time to cook up the little guys, many of us wouldn't even dream of getting started without rendering something porky. But it is early January (read still New Year's resolution season) which means that we're trying to keep things a little lighter (i.e. not tossing bacon into all of our otherwise virtuous veggies).
These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup.
Roasted and caramelized with slices of shallots and leaves of sage, the sprouts, apples, and squash come together savory-sweet and totally satisfying, especially when served with crusty, toasty slices of buttered walnut bread.
As always with our Cook the Book feature, we have five (5) copies of The Occasional Vegetarian to give away this week.