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.
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
How to Make It
Preheat oven to 375°.
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.
So easy and delicious. I didn't have any apple cider or even cider vinegar but I did have apple sauce so I used 2 tablespoons and added a bit of water. I had some citrus flavored olive oil that I used and it came together perfectly. I'll definitely make this again. FYI- I used Braeburn apples.
Made to recipe using a bit more cider and a metal pan so the roasting time was somewhat shorter. Easy to prep in advance and just pop into the oven when you're ready. Very nice side dish. Served with roasted chicken, mashed potato, and CL's sauteed carrots with sage.
This was a good recipe for my first adventure in brussel sprouts. I think that next time I would increase the length of the roasting time, some of the larger sprout sections were still tough. Additionally, I think I would add more apples to the mix. This will probably alter the nutritional information but it's just an apple. I made this with one of our favorites--Italian style meatloaf. All in all, a good way to get some vegetables.