Roasted Brussels Sprouts

with Avocado and Apple

Makes 4 servings

This a healthier (and vegan) take on the typical roasted Brussels sprout side dish, which often involves cured pork and/or cheese. I dress it with a quick honey-mustard vinaigrette, which should also become part of your regular salad-dressing rotation.

Honey-Mustard Vinaigrette

Makes about ¾ cup

• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons champagne vinegar
• 1 teaspoon honey
• 1½ teaspoons Dijon mustard
• ½ teaspoon whole-grain mustard, store-bought or homemade
• ¾ teaspoon Tabasco hot sauce (or Red Hot Sauce)
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

In a mixing bowl, combine all the ingredients except the olive oil and whisk to combine. Slowly whisk in the olive oil until emulsified.

Roasted Brussels Sprouts

• 1 pound Brussels sprouts, trimmed
• ¼ cup extra-virgin olive oil
• 1 tablespoon kosher salt
• Freshly ground black pepper

Preheat the oven to 400°F. Bring a large saucepan of salted water to a boil and prepare an ice bath. Working in batches, blanch the Brussels sprouts until almost tender, about 2 minutes. Transfer to the ice bath to cool, then transfer to paper towels and pat dry. Cut the Brussels sprouts in half.

In a large ovenproof skillet, heat the oil over high heat until it shimmers. Add the Brussels sprouts, salt, and pepper and stir. Transfer to the oven and roast, stirring a few times, until the sprouts are well browned, 15 to 20 minutes.

For Serving

• Roasted Brussels Sprouts
• 2 tablespoons toasted sunflower seeds
• ½ red finger chile, thinly sliced (with seeds)
• ½ large avocado, cut into ½-inch cubes
• ½ Mutsu (aka Crispin) or Golden Delicious apple (with skin), cored and cut into ½-inch cubes
• ¼ cup Honey-Mustard Vinaigrette
• ½ cup roughly chopped basil
• ¼ cup roughly chopped mint
• 1 lime, for zesting
• Flaky salt
• Freshly ground black pepper

As soon as the Brussels sprouts come out of the oven, add the sunflower seeds and chile slices to the skillet and stir for a minute or so. Transfer to a serving platter or bowl. Top with the avocado and apple. Drizzle with the vinaigrette and top with the basil, mint, and some freshly grated lime zest. Season with flaky salt and pepper and serve.

The Takeaway

We talk a lot about balancing flavor and texture when creating new dishes, but I also like to consider temperature, specifically contrasting temperatures. There’s something exciting about pairing hot and cold in a dish, like a drizzle of cool yogurt on a hot soup. Here, I pair roasted sprouts with cool, crisp apple and creamy avocado.