Warm Brussels (gf, V) Recipe

Thinly slice 1/2 medium red onion. In a small heatproof jar or bowl combine 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp kosher salt; stir until sugar and salt dissolve.

Add the sliced onion, press under the brine, cover and refrigerate at least 20 minutes (or up to 48 hours). Stir before using.

Preheat oven to 350°F (175°C). Spread 1/2 cup hazelnuts on a baking sheet and toast 8–10 minutes until fragrant. Let cool slightly and rub between towels to remove some skins (skins may remain).

In a small nonstick skillet over medium heat combine 2 tbs sugar and 1 tbs water. Stir gently until sugar dissolves and mixture simmers. Add toasted hazelnuts and stir to coat until syrup thickens and crystallizes, about 3–4 minutes. Stir in 1 tsp butter if using for gloss.

Transfer nuts to parchment to cool and separate; sprinkle with 1/4 tsp flaky sea salt. Roughly chop once cool.

In a small bowl whisk together 2 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp white wine vinegar, 3 tbs grated Parmesan, 1/2 tsp Dijon, 1/2 tsp honey, 1 minced garlic clove, 1/4 tsp black pepper and 1/4 tsp salt until smooth.

Slowly whisk in 2 tbs extra-virgin olive oil to emulsify. Taste and adjust salt, pepper or lemon as needed. Keep chilled until plating.

Trim and halved 1 lb Brussels sprouts. Shake off moisture and pat dry.

Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tbs olive oil and when shimmering add Brussels sprouts cut-side down in a single layer (work in batches if needed). Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Cook without moving 5–7 minutes until deep golden brown on the cut side. Stir or flip and cook additional 3–4 minutes until just tender but still with some bite. Total cook time ~10–12 minutes.

Remove from heat and while still warm toss the sprouts with about half of the prepared parmesan vinaigrette (reserve the rest for serving) so they are lightly coated and warm.

Arrange warm, dressed Brussels sprouts on a serving platter or individual plates.

Scatter thin slices of 1 small Honeycrisp apple and pickled red onion over the sprouts.

Sprinkle the chopped candied hazelnuts over the top for crunch and sweet-salty contrast.

Drizzle any remaining parmesan vinaigrette in a thin stream over the finished dish. Taste and finish with an extra pinch of flaky sea salt and a crack of black pepper if desired.