The smell of fall is in the air and soon, brussels sprouts will be abundant. The little cabbages are first caramelized on the stove and get a crunch from rosemary-scented candied walnuts, which are easier to make than you think. And, with the incorporation of apples and honey for a touch of sweetness, it’s the perfect dish for the upcoming Jewish New Year, Rosh Hashanah, where sweeter foods are typically enjoyed for best wishes in the new year. If you don’t think you like brussels sprouts, this recipe will change your mind.
Brussels Sprouts with Candied Walnuts, Apples, and Honey
“ I’ve worked in fine dining restaurants throughout NYC but my first love has always been Jewish food: it’s what I grew up with and what continues to inspire me. I’m in the process of opening my own restaurant where I’ll be re-imagining Jewish food to make it relevant and exciting. ”
Aaron is a hot, up-and-coming chef in New York City who’s in the process of opening his own restaurant inspired by his Jewish roots. He has worked at some of the best restaurants in NYC including August, A Voce, and Torrisi Italian Specialties. He has also been involved with culinary projects relating to Jewish food both domestically and abroad, working as a consultant for Deli West One, a kosher New York-style Jewish deli in London and as the head chef of Mile End, a Montreal style Jewish deli in Brooklyn, New York, bringing his unique style and vision of Jewish food to the dining experience. His Jewish food has been recognized by the James Beard foundation in their popup restaurant project, JBF, LTD in which he cooked a modern Jewish Seder for eighty guests. His cooking has also been recognized in influential publications such as the New York Times, Time Out New York, Time Out London, the Jewish Daily Forward, and the New York Observer.
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