Eye-opening apples: 3 recipes explore our favorite fruit’s savory side | Tribune

Thanks to the fruit’s natural sweetness, apples lend themselves especially well to baked goods. You don’t have to look too far to find any number of seasonal cakes, pies, crisps and crumbles built around apples as the star attraction.

End-of-season apples also cook down pretty easily into applesauce — with or without added sugar — and slices can be dried into chips for a good-for-you anytime snack.

Yet, confining our favorite fall fruit to the dessert table is to not put a full spin on its versatility.

Crisp and tart apples that hold their shape while cooked, such as the popular green Granny Smith, Pink Lady and Honeycrisp, can add a bright and tangy flavor to everything from salads to soups to gratins and curries. The fruit’s natural sweetness and acidity also pairs well with savory, roasted vegetables like sweet potatoes, carrots, cauliflower and Brussels sprouts.

And if you’re trying to get more plants into your diet? When marinated in a tangy vinaigrette, they make a surprisingly delicious addition to a cheese sandwich.

These savory recipes won’t upset the apple cart. Instead, they’re shine a light on the fruit’s possibilities.

Brussels sprouts can be bitter when boiled, but stick them in the oven to roast and wow, it’s magic! The high heat causes the vegetable’s natural sugars to caramelize, bringing out their natural sweetness. Throwing a few apples onto the pan enhances the nutty flavor.

Be sure to pull off the loose outer green leaves and trim the sprouts’ ends before cooking, and scatter them evenly on a baking tray. They’re done when the leaves are just about to char, and the innermost part of the sprout is fork-tender.

1 pound Brussels sprouts, ends trimmed and outer leaves removed

1 large red or green apple, cored and cubed

1 medium red onion, cut in wedges

2 tablespoons maple syrup

3/4 teaspoon ground black pepper

1/2 cup toasted pecans, optional

1/4 cup grated Parmesan cheese, optional

Preheat your oven to 400 degrees.

Cut Brussels sprouts in half, then place in a large bowl with apples and onions.

In a measuring cup, stir together olive oil, maple syrup, salt and pepper. Drizzle over the Brussels sprouts mixture and toss with your hands until everything is thoroughly coated.

Place the mixture on a rimmed baking sheet. Make sure Brussels sprouts are cut side down. (This ensures that they all get perfectly caramelized.)

Place sprigs of thyme on top of and around the veggies.

Bake for 35-40 minutes, shaking the pan a few times as they bake, until the apples are tender, the onions are soft and the sprouts look like they are starting to char.

Top with pecans and grated cheese, if desired, and serve while hot.

— Gretchen McKay, Post-Gazette

Trying to eat more plants? The peppery flavor of arugula works incredibly well with sweet apples and savory cheddar in this surprisingly hearty sandwich.

The vinaigrette is so simple to make and adds more flavor; I saved the leftovers to use as a dressing on salad.

I made the sandwiches on toasted sunflower bread but any hearty variety works.

1/2 cup apple cider vinegar

1/4 cup extra-virgin olive oil

4 teaspoons whole-grain mustard

1/2 teaspoon black pepper

2 small shallots, thinly sliced (about 1/3 cup)

2 small garlic cloves, grated

1 tart green apple (such as Granny Smith) unpeeled, cored and very thinly sliced crosswise

1 tart-sweet apple (such as Honeycrisp) unpeeled, cored and very thinly sliced crosswise

Salted butter, at room temperature

8 slices soft multigrain sandwich bread

4-8 ounces aged white cheddar cheese, thinly sliced

1 1/3 cups packed baby arugula

Whisk together vinegar, oil, honey, mustard, pepper, and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally to dissolve honey. Stir in shallots and garlic. Remove from heat.

Place apple slices in a large, shallow, heatproof dish; pour hot vinegar mixture over apples, and toss to coat. Let stand at room temperature 45 minutes, tossing occasionally. Drain apples and discard vinegar mixture. (I saved it to use as a dressing.)

Spread a generous layer of butter on one side of each bread slice. Divide cheese, apple mixture and arugula evenly on buttered sides of four bread slices. Top with remaining bread slices, butter sides down. Serve immediately.

This one-pot, lightly spiced curry pairs two favorite fall offerings: butternut squash and apples.

If you desire a protein kick, add a can of cooked, drained chickpeas or 1 pound boneless, skinless chicken cut into bite-sized chunks before adding the coconut milk.

Chopped cashews add a rich, nutty finish.

1 1/2 tablespoons olive oil

1 large onion, chopped (about 1 cup)

3 large cloves garlic, minced

1-inch piece fresh ginger, finely minced

2 cups cubed butternut squash (about 1 small)

2 cored and roughly chopped apples (peel on)

2 tablespoons curry powder

1 (14-ounce) can light coconut milk

1/2 cup vegetable broth or water

Cooked white rice, for serving

Chopped cilantro, for garnish

Chopped cashews, for garnish

Add olive oil to a large stockpot or Dutch oven set over medium heat.

When hot, add in onion and cook for about 5 minutes, until tender. Add in garlic, ginger, butternut squash and apples. Cook for 3 minutes, then sprinkle with curry powder and stir to combine.

Pour in coconut milk and broth/water, and scrape up any bits that have gotten stuck to the bottom of the skillet. Turn heat down to medium and simmer for at least 5 minutes, stirring occasionally.

Simmer uncovered for 20 minutes, or until squash and apples are fork-tender, stirring occasionally and adjusting the heat as needed.

Remove from the heat. Taste and season with additional salt and pepper as needed.

Serve the curry with white rice, garnished with chopped cilantro and chopped cashews.

— Gretchen McKay, Post-Gazette