Roasted Brussels sprouts with apples and pine nuts

September 30, 2009

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Serves 4

The sweetness of the apples blends perfectly with slightly bitter Brussels sprouts to create this satisfying side dish.

1 pound Brussels sprouts
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons honey
Salt and pepper, to taste
3 apples (see list), cored, peeled, and cut into 1-inch pieces
1/3 cup pine nuts, toasted
1. Set the oven at 450 degrees. Have on hand a 9-by-13-inch baking dish.

2. Peel outer leaves from Brussels sprouts, cut off the ends, and quarter each sprout. Place sprouts in the dish and sprinkle with oil, vinegar, honey, salt, and pepper. Toss to combine.

3. Roast the Brussels sprouts for 20 minutes. Stir well.

4. Add the apples and nuts. Stir again. Continue roasting for 10 minutes or until the sprouts are tender. Bridget Samburg