Having now lived in NYC for almost a decade, I don’t know how many times I’ve said to myself something to the effect of “I’m <insert colorful descriptor> done with this place”. The frequency of such complaints is inversely correlated with falling temperature and positively correlated with the rising rent – which happens right about this time of year. After such declaration, the “NYC Triple Threat” invariably happens where we meet some incredible people, walk past some amazing piece of architecture, and / or have our minds blown by some experience. It’s as if New York is telling us: “You don’t know what you’re talking about. Stay just a little while longer”. Rinse and repeat, the love-hate relationship continues.
I fell in love with this dish when I had it at Alta a few years ago. I’ve made close replicas of this overtime, but came up with this quickie for when I’m in a pinch. The adapted recipe has its own wonderful flavor profile that makes it a tad lighter and refreshing for the warmer weather.
I think this is a perfect vegetable side for any main course – with the lemon adding a nice sparkle and a tad of sweetness from the honey to bring out other flavors. We had it with a simple grilled Halibut the other night and I’ve also served it with Pork Chops before. For my friends who are in love with bacon, I’m sure this would taste amazing with some chopped, pan fried bacon bits too!
Ingredients (4 Side Servings)
– 10 oz Brussel Sprouts: Trim stem and cut into halves
– ½ Fuji Apple: Thinly sliced, julienne or cut into bite size
– ½ Cup Roasted / Shelled Pistachios: Roughly chopped. (Bake at 300F for 5 minutes if you can’t find roasted)
– Drizzle of Honey to taste; Splash of Lemon Juice to taste (or ½ teaspoon of Lemon Zest)
– Dollop of Sour Cream for Garnish
– Salt / Pepper to taste; Olive oil to toss sprouts
– Pre-heat oven to 400F; Toss halved brussel sprouts with some olive oil, salt and paper
– Bake brussel sprouts for approximately 12 – 15 minutes, until sprouts are tender and have a nice golden crisp
– Once sprouts are ready, toss with sliced apples and chopped pistachios in a large mixing bowl
– Drizzle the mixture with some honey and a splash of lemon juice to taste
– Garnish each portion with a dollop of sour cream
Storage / Leftovers
If you would like to re-heat the brussel sprouts the next day for leftovers, I suggest tossing / storing the apples separately as you don’t want the apples to wilt during the re-heating process. If all is tossed already, eating leftovers at room temperature is still quite tasty!