Bone-in Brussels Sprouts

Ingredients

• 4 Granny Smith apples, unpeeled and chopped (about 5 cups)
• 1 red bell pepper, stemmed and chopped (about 1 1/4 cups)
• 1/4 cup whole-grain mustard
• 1/4 cup granulated sugar
• 1 whole brussels sprouts stalk (about 3 3/4 pounds)
• 6 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1/2 cup mayonnaise
• 2 tablespoons hot sauce
• Fresh parsley leaves and dill fronds, for garnish (optional)

Steps

1. Make the apple relish: Stir together apples, bell pepper, mustard, and sugar in a medium saucepan. Cook over medium-low, stirring occasionally, until sugar dissolves and apples are tender, about 25 minutes. Transfer relish to a heatproof bowl or 1-quart jar; cool completely, about 1 hour. Set aside, or keep chilled until ready to use.
2. Make the brussels sprouts and sauce: Preheat oven to 425°F. Bring a large pot of salted water to a boil over high. Fill a large bowl with ice and water. Cut brussels sprouts stalk crosswise into 3 pieces, about 6 inches long each. Place stalk pieces in boiling water; cook until bright green and tender, about 10 minutes. Transfer to ice water; let cool for 2 minutes. Remove from ice water, and pat dry using paper towels.
3. Rub the stalks and brussels sprouts with oil; sprinkle evenly with 1 1/2 teaspoons salt. Place on a rimmed baking sheet; roast, turning once, until sprouts begin to brown and crisp, 20 to 23 minutes.
4. Meanwhile, whisk together mayonnaise, hot sauce, and remaining 1/2 teaspoon salt in a small bowl. Serve brussels sprouts with mayonnaise sauce and apple relish. (Reserve any remaining apple relish for another use.) Garnish with parsley and dill (if using).