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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)
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