Served with a delicious miso-tahini dressing
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 8 ounce brussels sprouts, trimmed and halved
  • 1/8 teaspoon kosher salt
  • 1 1/2 ounces roasted apples (recipe follows)
  • 1/2 tablespoon crushed toasted cashews
  • 2 tablespoon miso-tahini dressing (recipe follows)
  • 1/2 teaspoon togarashi (see notes)
  • 1 tablespoon pecorino cheese, finely grated
  • canola oil, for roasting and frying
  • 3/4 cup plus 2 tablespoons rice wine vinegar
  • 3/4 ounce sesame oil
  • 1 1/2 ounces blonde miso paste
  • 3 ounce wildflower honey
  • 1/2 cup tahini paste
  • 1/2 cup hoisin sauce
  • 2 cup mayonnaise
  • 3 pound fuji apples, cored and cut into 1/2-inch dice
  • 1 tablespoon fresh lemon juice
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 orange zest pieces, 3-inches long
  • 1/2 cup apple cider vinegar
  • 1 cup apple juice or apple cider
  • 1/2 cup light brown sugar
Directions
  1. Step 1: Preheat oven to 500 F.
  2. Step 2: To a medium bowl, add 8 ounces trimmed and halved Brussels sprouts. Drizzle lightly with canola oil and toss to combine. Transfer to a sheet pan in a single layer and roast until just tender but not fully cooked, about 5 minutes. If they are a larger variety, cook for 8 to 10 minutes.
  3. Step 3: Line a baking sheet with paper towels and set aside.
  4. Step 4: Using a medium sauce pan over medium high heat, heat 1 inch of canola oil to 350 F. Fry Brussels sprouts until crispy and golden, about 2 minutes. Transfer to prepared baking sheet to drain.
  5. Step 5: Using a medium bowl, combine Brussels sprouts, 1/8 teaspoon salt, 1 1/2 ounces roasted apples, 1/2 tablespoon crushed toasted cashews, 2 tablespoons miso-tahini dressing and 1/2 teaspoon togarashi. Toss until combined.
  6. Step 6: Place Brussels sprouts on a serving plate and sprinkle with 1 tablespoon finely grated pecorino cheese. Serve immediately.
  7. Step 1: Using a blender or food processor, combine 3/4 cup plus 2 tablespoons rice wine vinegar, 3/4 ounce sesame oil, 1 1/2 ounces blonde miso paste, 3 ounces wildflower honey, 1/2 cup tahini paste and 1/2 cup hoisin sauce. Mix until combined.
  8. Step 2: Transfer the mixture to a large bowl and whisk in 2 cups mayonnaise until smooth. Store refrigerated in an airtight container. Makes 1 quart.
  9. Step 1: Preheat oven to 300 F.
  10. Step 2: In a large bowl, toss 3 pounds diced Fuji apples with 1 tablespoon fresh lemon juice to avoid discoloration. Place in a rectangular baking pan and set aside.
  11. Step 3: Using a large saucepan over high heat, combine 2 bay leaves, 1 cinnamon stick, 2 orange zest pieces, 1/2 cup apple cider vinegar, 1 cup apple juice or apple cider and 1/2 cup light brown sugar. Bring to a boil.
  12. Step 4: Pour boiling mixture over apples and cover with plastic wrap and foil.
  13. Step 5: Bake for 30 minutes. Remove plastic wrap and foil. Cool to room temperature. Store refrigerated in an airtight container. Makes 1 1/2 quarts.