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Brussels Sprouts with Candied Walnuts, Apples, and Honey

An exclusive Rosh Hashanah recipe from a hot NYC chef

Brussels Sprouts with Candied Walnuts, Apples, and Honey

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


For the brussels sprouts:
1 lb  [approximately 2 cups] brussels sprouts, halved or quartered depending on the size
1/2 granny smith apple, peeled and cut into 1/4 inch dice
1/4 cup candied walnuts (see below)
1 tbsp. olive oil
1 tsp. butter
1 tsp. salt
Juice of half a lemon


For the candied walnuts:
1/4 cup walnut halves
1 tbsp. butter
1 tsp. salt
2 tbsp. honey
1 sprig of rosemary, leaves removed and roughly chopped



For the walnuts:
Melt the better in a saute pan over low heat. Add the walnuts and stir frequently for 3-4 minutes. Once they start to brown, add the rosemary and cook for 30 seconds.  Turn off the heat and add the honey and salt.  Stir to combine and set aside to cool.


For the brussels sprouts:
Heat the olive oil in a large saute pan over medium heat.  Add the sprouts and roast until starting to brown, stirring frequently, for 5-7 minutes.  Add the teaspoon of butter and the diced apple.  Season with salt.  Cook another 3-5 minutes.  The sprouts and apples should be tender but not too soft.  Add the candied walnuts and juice of half a lemon.  Drizzle with a little extra honey if you like it a bit on the sweeter side.  The flavor should be a little salty, a little sweet, and balanced with the lemon.


Aaron Israel

Professional Chef

Chef Aaron Israel

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.


The Best Apples for Cooking and Baking

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