The Occasional Vegetarians Roasted Brussels Sprouts Butternut Squash and Apple with Candied Walnuts
Ingredients
- For the brussels sprouts:
- 1 1/2 cups trimmed, halved brussels sprouts
- 2 cups peeled butternut squash, cut into 1-inch asymmetrical chunks
- 2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
- 1 shallot, cut crosswise into 1/4-inch slices
- 2 tablespoons olive oil
- 5 fresh sage leaves
- Salt and freshly ground black pepper
- 1/2 tablespoon maple syrup
- For the walnuts (purchased candied walnuts may be substituted):
- 6 cups vegetable or canola oil, or as needed for frying
- 6 ounces walnut halves
- 2 cups confectioners’ sugar
- Kosher salt
- Walnut bread, for serving (optional)
Instructions
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