This one's for Kate

As I've said so far, I'm a hairstylist and I'm always talking food with my clients. Tossing around recipes and ideas. Yesterday I was working on a cute little blonde New York fashionista and I brought up the blog. The discussion turned to Brussels Sprouts because I had them to cook. I told her my standard recipe, which is to saute them with pancetta in a skillet, top them with shaved parmesan and roast them at 450. Simple and delicious.
However, my client is a vegetarian. She asked if I had ever had the sprouts at Alta in the Village (www.altaresteraunt.com) I haven't. So she told me about the way they cook their sprouts. More sweet than savory. She said that she thought there was apple, maybe honey? balsamic? She wasn't sure of much other than the fact that they are plate-licking good. She told me I had to go there to figure it out. I thought I'd try to figure it out first, and then see how close I am.
So today I felt up to the challenge, and I 've got to say if theirs are better than these, I may need to kiss the chefs feet. Try them out for yourself, and let me know what you think.
Brussels Sprouts are rich in antioxidants, vitamins A and C, and fiber. They are also thought to help fight certain types of cancer, and prevent birth defects.

Sweet and Spiced Brussels Sprouts:
*about 1 pound Sprouts (cut in half) *1/2 small yellow onion (chopped) *3 small apples (firm) *1/4 cup Balsamic Vinegar *2 1/2 T butter *splash of white wine
*1/4 c Honey *1 whole allspice * 1 Cardamom pod *6 white peppercorns *1/4 tsp cinnamon *1/4 c Walnuts pieces

Start by preheating the oven to 450, because we're still going to roast these things. Reduce the balsamic over medium heat in an oven proof pan. When it has become thick and reduces by half, add the onion and 1T butter. Now, while the onion is cooking (we want it to caramelize in the reduction) you can slice and peel the apples. Cut them however you like, I sliced and cut into thirds. also this is where you can grind the spices in a grinder, or I use a mortar and pestle. When the onion has absorbed the color of the vinegar, add another 1T butter and the sprouts, spices, and apples. Stir. Try and get everything evenly coated. Turn up the heat to med-high. When the pan starts to look a little dry throw a splash (no more than 1/3 cup) of wine in there. Don't drink? Use juice or cider. Cover and reduce to med-low. Cook until the sprouts brighten a bit (about 3-5 min). Uncover the pan and let the moisture out. When the pan is mostly dry, add the honey and walnuts and remaining 1/2 T of butter. Stir again until evenly coated, then toss into the oven. You'll only want to roast them for about 10-15 min, just long enough to crisp up.

When I checked the website after the fact it listed creme fraiche in the dish. That would make it even more spectacularly amazing. I thought about putting cream cheese on mine, but wanted to try them plain first. Everything about this dish is perfect. It's great for the season, the spices make you feel warm and cozy. The honey, butter and balsamic make a gooey sauce surrounding delicate caramelized Brussels Sprouts. The melting apples, and the buttery crunch of the Walnuts.

You're house will smell amazing and you will burn your mouth due to impatience, but you will never say you don't like Brussels Sprouts again! I promise.