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V Brussels Sprouts, Apples and Almonds

Serves 4 large servings; from American Masala; time to table is about 1 1/4 hours, but most of it is inactive, baking time

1 ½ pounds Brussels sprouts, trimmed(about 2 stalks)

1 ½ teaspoons balsamic vinegar

2 small Granny Smith apples, cored and thinly sliced

½ cup sliced almonds

½ Tablespoon Kosher salt

½ teaspoon ground pepper

2 Tablespoons canola oil

1 small red onion, thinly sliced

¼ cup or less raisins or currants

¼ teaspoon red pepper flakes

2 ounces (1/2 stick) unsalted butter, cut into small pieces

1. With one rack at center and one in upper-middle, heat oven to 350 degrees. With a paring knife, cut an “X” in the base of the larger sprouts. Put them in a large bowl.

2. Add vinegar, apples, almonds, salt, pepper, oil, onions, raisins, and red pepper flakes. Toss together, place in a baking dish and dot with half of the butter. Bake on the lower rack for 30 minutes. Add rest of butter and bake for 30 minutes more. Turn oven to broil setting.

3. Move baking dish to upper rack or broiler. Brown the top layer about 2 minutes, watching carefully so it doesn’t burn.