1 hour ago
Wednesday, December 16, 2015
I served this roasted veggie side dish on Thanksgiving, but this would be great for your Christmas dinner too.
The idea came from the New York Times, but they make a project out of boiling walnuts and sugaring them.
No thanks, my candied walnuts are the easiest and the best (in my humble opinion).
The combination of the roasted squash, roasted apples, and other ingredients are just so perfect together.
Topped w/ these sweet & spicy nuts, this is such a festive dish (I sound like an advertisement).
Measurements are approximate, you can use as much of one ingredient as you like, depending on the amount of guests you are having.
Roasted Squash w/ Brussels Sprouts, Apples & Candied Walnuts: (adapted from the NYT)
bunch of brussels sprouts, trimmed and halved
1 butternut squash, seeded and cut into cubes the size of the sprouts
2 Gala or Granny Smith apples (skins on), cubed
1 large shallot, thickly chopped
handful of sage leaves
kosher salt & pepper
1 cup walnut halves (not pieces)
1/3 cup good quality maple syrup
pinch of sea salt & pepper
pinch of cumin
pinch of cinnamon
pinch of cayenne pepper
Swirl a little olive oil in a heavy skillet on high heat.
Add in the nuts, syrup and spices.
Swirl around with a wooden spoon for about 4 minutes. The mixture will bubble up, then almost disappear.
Your nuts are done when they look coated and golden and most of the liquid has adhered to the nuts.
Transfer immediately to a piece of parchment paper and let cool. Can be made a day ahead.
For the vegetables:
Lay all the ingredients on a baking sheet and drizzle with olive oil and sprinkle w/ kosher salt & pepper.
Bake in a 375F oven for 20-25 minutes, turning one time.
Transfer to a bowl and scatter w/ some candied nuts.
Serve warm or at room temperature.