I really enjoy brussels sprouts as a side dish year round. I personally don't care for bacon, so I typically make my brussels sprouts with something sweet to cut the bitter profile. This recipe uses apples and dried cranberries. These come together easily and make a great side dish for grilled meat.
Ingredients:
1 pound brussels sprouts
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 Granny Smith apple, coarsely chopped
1/2 cup dried cranberries
1/4 cup pecans, chopped
1/4 cup red wine vinegar
Preparation:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with a nonstick baking mat or spray with pan spray.
3. Place brussels sprouts on pan and drizzle with olive oil. Season with salt and cayenne pepper.
4. Roast brussels sprouts for 15 minutes.
5. Add apples, dried cherries, and pecans. Toss to combine. Roast for another 5-10 minutes.
6. Toss with red wine vinegar with the brussels sprouts. Serve immediately.
Ingredients:
1 pound brussels sprouts
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 Granny Smith apple, coarsely chopped
1/2 cup dried cranberries
1/4 cup pecans, chopped
1/4 cup red wine vinegar
Preparation:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with a nonstick baking mat or spray with pan spray.
3. Place brussels sprouts on pan and drizzle with olive oil. Season with salt and cayenne pepper.
4. Roast brussels sprouts for 15 minutes.
5. Add apples, dried cherries, and pecans. Toss to combine. Roast for another 5-10 minutes.
6. Toss with red wine vinegar with the brussels sprouts. Serve immediately.