Sauteed Brussels Sprouts and Apples
This recipe is super simple to make and highlights the flavors of each ingredient. Pairing bitter Brussels sprouts with sweet fall apples creates a nice contrast. The secret to this dish is allowing the Brussels sprouts to brown, coaxing out their sweetness. Apple bits are tossed in during the last few minutes of cooking—just enough time to cook the fruit through without it breaking down. All in all, you are aiming for a perfectly al dente dish here, where natural flavors reign. The addition of toasted pine nuts warms it up and adds heartiness.
Serves2 to 4
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureFruity, Nutty
Type of DishVegetable
- ¼ cup pine nuts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- ½ pound Brussels sprouts, halved (about 2 cups)
- 1 medium apple, cut into equal-sized large dice (about 1 cup) (see notes)
- Salt and freshly ground pepper
In a small sauté pan, toast the pine nuts over medium heat until brown, about 3 minutes.
In a medium saucepan, add the olive oil and butter over medium-high heat. When the butter is fully melted and starting to foam, add the Brussels sprouts in a single layer. (It's okay if they overlap slightly, but do not let them get more than 2 layers deep.) Turn the heat down to medium and cook, leaving the sprouts undisturbed, for 4 minutes. Don't stir! This allows the bottoms to brown and caramelize. After 4 minutes, stir the sprouts completely, so the browned sides are mostly up. Leave in the pan to caramelize undisturbed for another 4 minutes.
When the sprouts are browned on both sides, stir again and add the diced apples. Stir every 2 minutes or so until the apples are just soft, about 6 minutes more. Add the toasted pine nuts, season to taste with salt and pepper, and serve.
Select firm apples that retain their shape when cooked. Try Pippin, Cortland, or Granny Smith.
2013 by Amy Pennington
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