Make These Roasted Brussels Sprouts With Avocado and Apple

Photo by Even Sung, courtesy of Harper Collins

As Hudson Valley-based Chef Dan Kluger proves, roasted Brussels sprouts are incredibly delicious, especially alongside creamy avocado.

Makes 4 servings

This is a healthier (and vegan) take on the typical roasted Brussels sprouts side dish, which often involves cured pork and/or cheese. I dress it with a quick honey-mustard vinaigrette, which should also become part of your regular salad-dressing rotation.

Photo by Even Sung, courtesy of Harper Collins

Makes about ¾ cup

• 2 tbsp fresh lime juice
• 2 tbsp fresh lemon juice
• 2 tbsp champagne vinegar
• 1 tsp honey
• 1½ tsp Dijon mustard
• ½ tsp wholegrain mustard
• ¾ tsp Tabasco hot sauce
• 1 tsp kosher salt
• 2 tbsp extra-virgin olive oil

In a mixing bowl, combine all the ingredients except the olive oil and whisk to combine. Slowly whisk in the olive oil until emulsified.

• 1 pound Brussels sprouts, trimmed
• ¼ cup extra-virgin olive oil
• 1 tbsp kosher salt
• Freshly ground black pepper

Preheat the oven to 400°F. Bring a large saucepan of salted water to a boil and prepare an ice bath. Working in batches, blanch the Brussels sprouts until almost tender, about 2 minutes. Transfer to the ice bath to cool, then transfer to paper towels and pat dry. Cut the Brussels sprouts in half.

In a large ovenproof skillet, heat the oil over high heat until it shimmers. Add the Brussels sprouts, salt, and pepper and stir. Transfer to the oven and roast, stirring a few times, until the sprouts are well browned, 15–20 minutes.

For Serving:

• Roasted Brussels sprouts
• 2 tbsp toasted sunflower seeds
• ½ red finger chile, thinly sliced (with seeds)
• ½ large avocado, cut into ½-inch cubes
• ½ Crispin or Golden Delicious apple (with skin), cored and cut into ½-inch cubes
• ¼ cup honey-mustard vinaigrette
• ½ cup roughly chopped basil
• ¼ cup roughly chopped mint
• 1 lime, for zesting
• Flaky salt and freshly ground black pepper