Brussels Sprouts with Candied Walnuts and Green Apple

• 1/4 cup walnut pieces
• 1 tablespoon butter
• Salt
• 2 sprigs fresh rosemary, leaves picked
• 2 tablespoons honey
• 2 pints Brussels sprouts, halved or quartered depending on size
• 1 tablespoon canola oil
• Salt and freshly ground black pepper
• 2 Granny Smith apples, peeled, and cut into 1/2-inch pieces
• 1 tablespoon butter
• Juice of 1 lemon

1. Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt.
2. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute.
3. Add the honey to the pan and remove from the heat.
4. To roast the Brussels sprouts:
5. Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper.
6. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture.
7. Remove from oven and set aside.
8. To finish the dish:
9. Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes.
10. Add the candied walnuts and roasted Brussels sprouts.
11. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
12. Restaurant Recipe
13. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

walnut pieces, butter, salt, rosemary, honey, brussels, canola oil, salt, apples, butter, lemon

Taken from www.foodnetwork.com/recipes/brussels-sprouts-with-candied-walnuts-and-green-apple-recipe.html (may not work)