Mile End's Brussels Sprouts with Candied Walnuts and Apples
Brussels Sprouts [Photograph: Quentin Bacon]  To complement
their Tsimis recipe in The Mile End Cookbook, Noah and Rae
Bernamoff offer another honey-sweetened vegetable dish: Brussels
Sprouts.  Here they also call for roasting, but the sprouts are
given a high-heat treatment, emerging from the oven blistered
and crisp. And then instead of coating the sprouts in a honey
glaze, they use that glaze to candy walnuts. A final flourish of
sauteed Granny Smith apples completes the dish, balancing the
bitter notes of the sprouts and nuts.  Why I picked this recipe:
Walnuts and brussels sprouts are always a winning combination in
my book; throw in honey, butter, and tart-sweet apples and I'm
in early-fall heaven.  What worked: Candying the walnuts in
honey was a neat trick, flavor-wise, as their sweet and slightly
bitter flavor perfectly matched the caramelized sprouts.  What
didn't: Nothing. Every step was spot-on.  Suggested Tweaks: I'd
like more walnuts