This bold deconstruction of one of my favorite shock-and-awe recipes captures the essence of autumn with a twist of refreshing minty brightness, proving that the unconventional deserves a seat at traditional tables. A joyous medley of Moroccan Mint, Spearmint, and Grapefruit Mint adds a cool, invigorating layer of flavor that dances across the tongue. This is particularly comforting when combined with teensy fragments of earthy Pink Lady apples, jagged flecks of pleasantly bitter dried Brussels sprouts, and piquant red onion. This herb salt is complex, yet shines in weird simplicity, it has serious vegetal intrigue. Herbs like parsley, chives, thyme, and savory evoke subtle fall character that grounds the bright, minty freshness. The balance between lemon zest and robust peppercorns delivers warmth with a citrusy zing, while fennel and mustard seeds provide kicky sweet, licorice-like notes. A no-brainer on Brussels sprouts. It excels when strewn over all holiday vegetables and mushroom appetizers. I’ll savor this one on my leftover Thanksgiving turkey Cubano.