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Saturday, November 6, 2010

Roasted Brussels Sprouts and Apples

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Today's the day I get to demo my winning recipe for Cranberry Bruschetta in San Francisco at the Foodbuzz Festival. Here's hoping I won't chop my finger off or forget my name or anything...I'll be back with all the details next week!

Last fall, I began my love affair with brussels sprouts. My favorite way to eat them is roasted, with a little bit of maple syrup. The crunchy sprouts with their lightly sweetened coating are to die for. And yet, for the sake of the blog, I decided to give a new recipe a try.

These were another great brussels sprout side dish, alongside our grilled salmon and acorn squash. I especially liked the contrast between the apples and the sprouts. Unfortunately I had to use dried thyme; I think I would have liked this dish much better with fresh herbs. The maple syrup version still rules as my favorite, but I'll definitely make this version from time to time to change it up.

One Year Ago: Pizza Fail

Brussels Sprouts and Apples
from Cooking Light

-1/2 cup diced apple
-8 oz. brussels sprouts, trimmed and quartered
-2 tbsp apple cider
-2 tsp olive oil
-1 tsp minced fresh thyme
-1/4 tsp salt
-1/8 tsp freshly ground black pepper

1. Preheat oven to 375F.
2. Combine apples and brussels sprouts in an 11 x 7-inch baking dish. In a small bowl, mix cider, olive oil, thyme, salt, and pepper. Mix and then toss with brussels sprouts and apples until well-coated.
3. Bake at 375F for 25 minutes, until sprouts are tender.