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Roasted Brussels Sprouts and Apples

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 2 servings (serving size: 3/4 cup)
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.

Ingredients

  • 1/2 cup diced apple
  • 8 ounces Brussels sprouts, trimmed and quartered
  • 2 tablespoons apple cider
  • 2 teaspoons olive oil
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 109
  • fat 4.9 g
  • satfat 0.7 g
  • monofat 3.3 g
  • polyfat 0.7 g
  • protein 3.6 g
  • carbohydrate 15.8 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 321 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.