Roasted Brussels Sprouts and Apples

Photo: Ellen Silverman; Styling: Toni Brogan

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 15.8g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 321mg
  • Calcium: 47mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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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