Do you feel this way? I had a conversation with a client today about vegetables and how important prep is to get them on the plate. A quick blanch, steam or even chopping up a few carrots can make the difference between getting those nutrition powerhouses into our bodies or into the trash.
This week’s recipe video is a make-ahead showcasing two fall ingredients that blend beautifully together, Brussels sprouts and apples. It hits the spot as a nutritious side-dish that can be served hot, cold, warm and most importantly, can be made ahead of time. To all the food preppers out there, this recipe will be the veggie feature in next week’s meal prep challenge. So gather-up your seasonal staples and I’ll see you in the kitchen!
ROASTED BRUSSELS SPROUTS WITH APPLES
Makes 4 servings
- 1.5 pound Brussels sprouts, washed and halved
- 2 apples (Granny smith or Gala), cut in chunks
- 1 shallot, sliced into rounds
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon cider vinegar (+2 tablespoons)
Kosher salt and pepper
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place the Brussels sprouts, apples and shallot on the baking sheet.
3. In a small bowl, mix the olive oil, 2 tablespoons of vinegar and the maple
syrup until combined. Pour over the brussels
spouts and apples and toss.
4. Spread the mixture evenly over the baking sheet. Sprinkle with salt and
pepper and place in the preheated oven. Cook 30 minutes, until golden brown, turning once to ensure even browning.
5. Transfer to a bowl, toss with remaining apple cider vinegar and serve.
There you have it; a delicious side dish showcasing two spotlight fall ingredients. Give this recipe a try and leave a comment below with your verdict…Brussels sprouts lover? Hater? Or convert? Let me know below!