In his new book, “American Masala,” Suvir Saran says this is the only way he’ll eat Brussels sprouts. “It was the first time I had brussels sprouts that I actually liked,” he says. Serves 8.
Ingredients
- 3 pounds Brussels sprouts, ends trimmed and outer leaves removed
- 1 tablespoon balsamic vinegar
- 3 Granny Smith apples, cored and thinly sliced
- 1 cup sliced almonds
- 1 tablespoon kosher salt
- 1 teaspoon ground peppercorns
- 4 tablespoons canola oil or extra-virgin olive oil
- 2 small red onions, thinly sliced
- 1/3 cup raisins or currants
- 1/2 teaspoon red pepper flakes
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
Directions
Set one oven rack to center position and one to the upper-middle position. Preheat oven to 350 degrees. With a paring knife, cut an “X” on the bottom of each sprout and place them in a large bowl. Add vinegar, apples, almonds, salt, ground peppercorns, oil, onions, raisins and pepper flakes. Toss and transfer to a gratin or baking dish. Dot the top with half the butter.
Bake Brussels sprouts on lower rack for 30 minutes. Sprinkle remaining butter over top and bake another 30 minutes. Turn on broiler. Place baking dish on upper-middle rack and broil 2 minutes, or until top layer is browned (watch carfeully). Taste for seasoning and serve.
