Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light November 2009

Gallery

Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary test

Yield:
2 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

109 calories; fat 4.9g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.7g; protein 3.6g; carbohydrates 15.8g; fiber 4.7g; iron 1.6mg; sodium 321mg; calcium 47mg.
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