Believe it or not, I’ve made this recipe three times in the last week trying to perfect it! The only reason I’ve been able to make brussell sprouts so many times in one week is because my husband, Joe has been traveling the past few weeks – this is the one food he just doesn’t love. So, I figured what better time to work on a great roasted brussell sprout recipe than now! You would think with him traveling, I would be blogging a lot, but sorry, I’ve been making a lot of random things that just haven’t turned out to be “blog” worthy. So, just what was it that made my third attempt at these brussell sprouts work? Well, it may seem silly but I quartered them instead of halving them (this helped them cook faster so apples didn’t get too mushy) and I added minced garlic to give it a kick . The roasted green apples add a nice sweet flavor – and helps make this dish seem a litte more “spring” like. In my failed attempts, the apples turned to almost an apple sauce consistency, and it was still good, but I wanted them to be firmer. If you have any other suggestions, I’m all ears! For all of you who haven’t tried brussell sprouts since you were a kid – well, give them anonther try. Roasting them really brings out their wonderful, earthy flavor. Hey, I’ve had them three times this week and I’m not sick of them yet!
7-8 brussell sprouts, ends trimmed and quartered (remember I just made these for me, so you may need to add more)
1/2 large green apple – medium dice
1 garlic clove, minced
1/2 white onion, diced
1/2 lemon juice
1-2 capfuls apple cider vinegar
Extra Virgin Olive Oil
3 Tbs. Grated Parmesean cheese (or more if you’d like)
1) Preheat oven to 375. Clean and quarter brussell sprouts. Place in a small baking dish (spray with Pam). Add apples, garlic, onion, lemon, olive oil, and salt/ pepper.
2) Roast for 25 minutes. Sprinkle with 3 Tbs. grated Parmesean cheese. Add back to oven and let cheese melt – 2 minutes more.
3) Serve! You could also add toasted walnuts or almonds – I just forgot tonight.