I spent 25 years absolutely hating Brussels sprouts. As a child, I would sit at the dinner table and cry for hours instead of eating them like I was told. I couldn’t look at them in the grocery store without feeling a deep sense of scorn. When I saw them on a buffet or dinner table, I automatically took to judging the host for showing such poor taste. I did everything I could possibly think of to convince people they were evil.
For all of these things, I am deeply sorry. In the past five years, I have gone from the biggest Brussels sprouts hater on the planet to their biggest (and most humble) advocate. I can’t get enough of them – steamed, roasted, baked, pureed, diced up in hashes or tossed into frittatas… Brussels sprouts are my greatest weakness right now. I don’t know what I’ll do when the weather starts to warm and they disappear from the Sunday market. I will be heartbroken. I plan on devouring as many of these little cabbages as possible in the next couple of weeks. Starting with this recipe, which is best served in two ways: first, as a side dish to any roast or meat dish you can come up with and second, as breakfast with a couple of poached eggs over the top.
Roasted Brussels Sprouts and Apples
1 lb. Brussels sprouts, halved lengthwise
1 apple, cored and sliced (I used Braeburn)
1 Tbsp. olive oil
Salt and pepper, to taste
1/4 c. dried cranberries
1/4 c. walnuts, roughly chopped
1 Tbsp. 100% maple syrup
Optional: 1/4 c. bacon crumbles
1) Preheat oven to 400 degrees. Toss Brussels and apple slices with olive oil, salt and pepper and put in a baking dish or on a baking sheet. Bake for 30 minutes, or until Brussels are tender and browned, stirring halfway through cooking time.
2) Stir in cranberries, walnuts, maple syrup and bacon crumbles (if using). Serve warm or cold.
Prep time: 5 minutes
Total time: 35 minutes
Serves: 4, as a side dish