Recipe of the week
Roasted Brussels sprouts with apple and sunflower seeds
Every true fan of Brussels sprouts knows there are few better ways to prepare them than tossing them in salt and oil and roasting them until they’re deeply browned and slightly crisped, said Ellie Krieger in The Washington Post. The recipe below builds on that approach, “adding easy flourish and flavors that accentuate the vegetable.” Toasted sunflower seeds amplify the sprouts’ nutty undertone, diced fresh apple adds sweetness and color, and a honey-mustard vinaigrette “lends a bright punch to the sprouts’ earthiness.” Serve these with roasted meat or poultry, or alone, atop a smear of hummus.
1 lb Brussels sprouts, trimmed and halved lengthwise
2 tbsp olive oil
¼ tsp kosher salt
2 tbsp hulled, unsalted sunflower seeds
1½ tsp apple cider vinegar
1 tsp whole-grain mustard
½ tsp honey
¹∕3 cup diced red apple (¼-inch pieces; unpeeled)
Preheat oven to 375. Place Brussels sprouts on a rimmed baking sheet, then toss them with 1 tbsp oil and the salt. Roast on a middle rack for 30 to 40 minutes, until sprouts are deep golden brown, crisp on the outside and tender on the inside.
Meanwhile, spread sunflower seeds on a small baking sheet, place in oven on a lower rack and toast until fragrant, 6 to 8 minutes. Let cool.
Whisk together vinegar, mustard, honey, and remaining 1 tbsp oil in a liquid measuring cup to form an emulsified vinaigrette. Once Brussels sprouts are done, transfer them to a serving bowl. Toss with apple bits, sunflower seeds, and dressing. Serves 4.