Jess here, and today I bring you the most seasonal of all Perfect Bites. If you think you don’t like Brussels sprouts…just wait ’till you try this perfectly-caramelized version that makes the best side dish to a cozy fall dinner. The halved sprouts are simply tossed with diced apples in a maple-mixture, then roasted to perfection. To sweeten this deal even more, they’re topped with tart dried cranberries and salty pistachios for an unbeatable flavor combination. Keep reading for more drool-worthy images and the recipe!
One last quick note: Be sure to roast them only until they are just tender and brown. Since the sprouts are a member of the cabbage family they, like most cabbage, contain sulfur. The longer the Brussels cook, the stronger the sulfur smell and taste become. So, careful not to over-roast!
Maple Roasted Brussels Sprouts with Apples and Cranberries
- 1 pound Brussels sprouts, rinsed, trimmed and halved
- 1 large tart apple, cored and diced
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- ¼- ½ cup dried cranberries
- ¼ cup salted and roasted pistachios
- Preheat oven to 375°
- In a large bowl, combine sprouts and diced apple. In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar.
- Pour maple mixture over sprouts and apple and toss until evenly distributed.
- Pour the sprout mixture in one layer onto a lined baking or cookie sheet.
- Season liberally with salt and pepper.
- Roast in oven for 10-15 minutes, (turning halfway through cooking) or until sprouts are tender and brown.
- Top with cranberries and pistachios.
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