Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Roasted Brussels Sprouts with Apple, Chile, and Walnuts
Ingredients
- 1 pound Brussels sprouts, trimmed and cut in half lengthwise
- 3/4 teaspoon Aleppo pepper (or lesser amount of red pepper flakes), or to taste
- Olive oil to evenly coat vegetables (for roasting), about 1 to 2 T
- Kosher salt and freshly ground black pepper
- 1/4 cup walnut halves, toasted
- 1 tart, crisp apple, cut into 1/2" dice (peeling optional)
- 2 tablespoons lime juice, plus more to taste, from 1 to 2 small limes
- 2 scallions, thinly sliced lengthwise at an angle into thin slivers (white and light green parts only)
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped mint
- 1 to 2 tablespoons walnut oil, or to taste
- 1/4 cup finely chopped or crumbled aged cheddar (I used Cabot clothbound)
Chrome Extension
