Roasted Brussels Sprouts and Apples from Cooking Light

We tested with Fuji apples and love the sweet-tart contrast with the bitter Brussels sprouts. Leave the red skin on for a pretty contrast, or peel the apple if you prefer.

Yield: 2 servings ( Serving Size: 3/4 cup )
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  • 1/2 cup(s) diced apple
  • 8 ounce(s) Brussels sprouts trimmed & quartered
  • 2 tablespoon(s) apple cider
  • 2 teaspoon(s) olive oil
  • 1 teaspoon(s) minced fresh thyme
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) freshly ground black pepper


  1. 1. Preheat oven to 375 degrees.
  2. 2. Combine apple and Brussels sprouts in an 11 x 7 inch baking dish. Add apple cider, olive oil, thyme, salt and pepper; toss well. Bake at 375 degrees for 25 minutes, or until sprouts are tender.

  3. CALORIES: 109 FAT: 4.9g (sat:0.7g,mono:3.3g, poly:0.7g) PROTEIN: 3.6g
  4. CARB: 15.8g FIBER: 4.7g CHOL: 0mg IRON: 1.6mg SODIUM: 321 mg
  5. CALC: 47mg
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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