Mile End'S Brussels Sprouts With Candied Walnuts And Apples

• 1 tablespoon unsalted butter or canola oil
• 1/4 cup walnut pieces
• 1 teaspoon Diamond Crystal kosher salt
• Leaves from 2 sprigs of rosemary
• 2 tablespoons honey
• &nsbp
• 1 1/2 pounds Brussels sprouts (about 2 pints), cut in half
• 1 tablespoon canola oil
• 1 teaspoon Diamond Crystal kosher salt
• Pinch of freshly ground black pepper
• 1 tablespoon unsalted butter or extra-virgin olive oil
• 2 Granny Smith apples, peeled and cut into 1/2-inch pieces
• Juice of 1 lemon

1. Heat the butter or oil in a small skillet over medium heat and add the walnut pieces and salt. Cook, stirring frequently, until the walnuts start to take on a light golden color; add the rosemary and cook for 1 minute more. Add the honey, stir, and remove from the heat.
2. Meanwhile, preheat the oven to 450 degrees.
3. Toss the Brussels sprouts with the canola oil, salt, and pepper. Spread them out on a 10- by 15-inch baking sheet and roast them until crisp-tender, 12 to 15 minutes. Set aside.
4. To finish the dish, heat the butter or olive oil in a large skillet over medium-high heat, add the apple pieces, and cook them until lightly browned, about 2 minutes. Add the candied walnuts, Brussels sprouts, and lemon juice, and toss to combine. Adjust the seasoning if needed.

unsalted butter, walnut pieces, salt, rosemary, honey, nsbp, brussels, canola oil, salt, ground black pepper, unsalted butter, apples, lemon

Taken from www.seriouseats.com/recipes/2012/09/mile-ends-brussels-sprouts-with-candied-walnu.html (may not work)