Roasted Brussels Sprouts with Apples
Tender and flavorful oven Roasted Brussels Sprouts baked with apples, then tossed with pecans and pomegranate seeds. A great side dish paired with just about anything!
Servings: 4
Ingredients
- 1 pound Brussels sprouts , cleaned, rough outer leaves removed, ends trimmed, halved lengthwise.
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper (optional, but recommended)
- 1 cup thinly sliced apple pieces
- 1/3 cup pomegranate seeds/arils
- 1/4 cup chopped pecans
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- freshly cracked black pepper , to taste
Instructions
- Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
- Place Brussels sprouts on prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and cayenne pepper; toss to coat. Then arrange them in a single layer, flat sides down.
- Place in the oven and cook for 15 minutes.
- Stir in the apples; place back in the oven for another 5-10 minutes until the Brussels sprouts are crisp-tender and lightly charred.
- Whisk together the honey, apple cider vinegar, and a couple turns of black pepper.
- Remove Brussels and apples from the oven and toss with the chopped pecans, pomegranate arils, and honey/cider vinegar.
- Serve right away and enjoy!
Notes
Omit the pecans. If nut allergies are a concern or you're celebrating Rosh Hashanah, simply omit them.
Toss in dried cranberries. These can replace the pomegranate seeds, if preferred.
Use maple syrup. The honey can be swapped out for maple syrup for a different (but still wonderful!) flavor.
Include bacon. Toss in some cooked and crumbled bacon for another level of flavor.
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 320mg | Potassium: 542mg | Fiber: 6g | Sugar: 12g | Vitamin A: 902IU | Vitamin C: 99mg | Calcium: 57mg | Iron: 2mg