Recipe Inspiration Source: Cadry's Kitchen (great food photos on her site!)
I have altered/simplified the original recipe, which is no doubt really good. It always seemed like I was using onions in other recipes at the same meal, so the extra step and ingredients seemed unnecessary.
 |
| I served it with Mujadarra and carrots. |
- Brussels sprouts, sliced in half length-wise with ends removed
- 1 large apple
- neutral-flavored oil, divided
- Salt to taste
- maple syrup
- craisins - I use a small box and that's the perfect amount
- roasted pistachio halves and pieces I use unsalted. If using salted, adjust other salt in recipe accordingly
- Preheat oven to 450 degrees. (Or as low as 400 if you don't want them to be so crispy and caramelized.)
- Cut up Brussels and apples and put in a bowl.
- Mix in a tiny bit of oil and maple syrup and maybe a pinch of salt.
- Put the mix on a parchment paper lined baking sheet and sprinkle in craisins and pistachios. Spread everything evenly across the baking sheet, being careful not to overcrowd.
- Roast Brussels sprouts and apples for 25-30 minutes, stopping once to flip.
- Don't flip the Brussels sprouts until they are nicely brown on one side. Brussels sprouts can vary in size and cooking time. They are done when they can easily be pierced with a fork. If necessary, roast for 5 to 10 minutes more.
 |
| I know the pistachios were meant to be added in later, but I put them right on the baking pan with the Brussels and apples. I was afraid they'd be overcooked, but they were delicious. |
A similar recipe on A Beautiful Plate calls for butternut squash instead of apples. - Once the Brussels sprouts and butternut squash are roasted, they are tossed with a light and simple Dijon vinaigrette made up of only three ingredients: sweet rice vinegar, Dijon mustard, and olive oil. It could not be easier to throw together. The recipe makes just enough dressing to very thinly coat all of the roasted vegetables. As in, you’ll barely be able to tell that the vegetables are dressed, but it gives the dish that little kick of flavor that totally takes it over the top.
