Every fall-themed recipe doesn’t have to include pumpkin spice or butternut squash. This Brussels sprout dish feels autumnal because of the apples. The apples also provide a sweet contrast to the caramelized sprouts. Try this mixture over greens or as a side dish to chicken or pork.
If you think you don’t like Brussels sprouts, try them roasted; the browned edges are absolutely delicious. The odor from cooking may be a turn-off, though. About 10 minutes into the cooking process, my husband remarked, “It smells like a swamp in here!” These are smelly enough that I wouldn’t reheat them in the office kitchen, but I’ll cook them at home occasionally. I’m willing to light a candle to cover the scent of something that’s this healthy and tasty.
- 12 oz Brussels sprouts
- 1 Gala apple, chopped
- 2 tsp olive oil
- 2 tsp rice vinegar
- 1/2 tsp dried thyme
- 1/2 tsp ground coriander
- dash of parmesan cheese or nutritional yeast (optional)
- Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.
- Trim the bottom ends of the Brussels sprouts. Cut each sprout in half and remove any loose leaves.
- Put the sprouts and chopped apple on the baking sheet. Drizzle with oil and vinegar, add thyme and coriander, and mix well. Add salt to taste; I used 8 grinds from a sea salt grinder.
- Roast for 30 minutes. Serve with a sprinkle of cheese or yeast, if desired.
Serves 3. Active time 10 minutes; total time 40 minutes. Adapted from http://www.myrecipes.com/recipe/roasted-brussels-sprouts-apples-10000001932673/