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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

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