Brooklyn Thanksgiving Potluck: Brussels Sprouts (Take One) with Candied Walnuts and Green Apple from Mile End

Editor’s Note: Noah Bernamoff of Boerum Hill’s Mile End needs no introduction. His Brooklyn take on Montreal Jewish Delicatessen and smoked meats have garnered rave reviews and devotees citywide. For our Thanksgiving Potluck, Noah serves up one of his favorite Thanksgiving sides – Brussels Sprouts with Candied Walnuts and Green Apple.

By Noah Bernamoff, Chef and Owner of Mile End

Early October typically means two things for Canadian Jews: the winding down of the high holidays, a stretch of several weeks that includes both fasting and extreme over-eating, and the abrupt arrival of Thanksgiving, meaning the fatigue of cooking and eating large feasts together.  As a result, my family likes to keep the meal low-key and comforting, relying on leftover high holiday ingredients.

This recipe is one of our favorite Thanksgiving side dishes, not only because it brings honeyed nuts and apples—the high holidays’ quintessential pairing—together with the slight bitterness of brussels sprouts, but also because you can prepare the brussels sprouts and walnuts ahead of time and finish them off in a skillet with the apples right before serving.  Perfect for a smaller feast and similarly for a busy, tired home cook.

Ingredients (Serves 4)

For the candied walnuts:

• 1 tbsp. butter
• 1/4 cup walnut pieces
• 1 tsp. salt
• Leaves from 2 sprigs rosemary
• 2 tbsp. honey

For the brussels sprouts and apples:

• 2 pints brussels sprouts (about 1 1/2 pounds), halved
• 1 tbsp. canola oil
• 1 tsp. salt
• Pinch of black pepper
• 2 granny smith apples, peeled and cut into 1/2” pieces
• 1 tbsp. butter
• Juice of 1 lemon

Preparation

1. Make the candied the walnuts: Heat the butter in a pan over medium heat and add the walnut pieces and salt. Cook, stirring frequently, until the nuts start to take on a light golden color; add the rosemary and cook for 1 minute more. Add the honey, stir, and remove from the heat.
2. Meanwhile, preheat the oven to 450 degrees and toss the brussels sprouts with the canola oil, salt, and pepper. Spread the brussels sprouts out on a sheet tray and roast until crisp-tender, 12–15 minutes. Set aside.
3. To finish the dish, heat the butter in a pan over medium-high heat, add the apple pieces, and cook until just slightly browned, about 2 minutes. Add the candied walnuts and brussels sprouts, toss to combine, and add the lemon juice. Adjust seasoning as needed.

Mile End Delicatessen is located at 97 Hoyt Street, between Atlantic Avenue and Pacific Street, in Boerum Hill.

For more on Noah and the story behind Mile End, check out our conversation with him last spring: Deli Provocateur: Mile End’s Noah Bernamoff Does It His Way