Ingredients

• 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

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Instructions

1. To candy the walnuts:
2. Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
3. To roast the Brussels sprouts:
4. Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
5. To finish the dish:
6. Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.