After a self-proclaimed brussel-hater told a co-worker that while she wouldn’t go looking for Brussels she liked the ones you whipped up and left to share in the break room, I knew I had to share the recipe. It’s just what such a health food enthusiast does. Right?
With such a delectable way to help others enjoy such a nutritious yet so-often-under-appreciated vegetable, how could I not share the recipe here?
This simple side calls for a small and easy list of ingredients yet packs incredible flavor, texture and nutritive zing. Okay, so for me it’s not the side but the main course – whatever. Point is, the flavor was incredible with a burst of “unexpected.”
1 1/2 – 2 pounds Brussels Sprouts, trimmed and halved
3-4 small Apples of choice, peeled (optional), cored and chopped into 1/2-inch-ish chunks
1 Orange, zest and juice
1 tbsp Extra Virgin Olive Oil or melted Virgin Coconut Oil
4 tsp Aged Balsamic Vinegar (or more, to taste)
2 tsp Maple Syrup
1/3-1/2 cup Dried Currants or Dried Cranberries
Sea Salt, to taste
Preheat oven to 400 degrees F.
Zest the orange. Set the zest aside.
Chop your apples and place in a dish, tossing in the juice of the orange to coat. Set aside.
Trim and halve your Brussels sprouts and place in a large mixing bowl. Add your oil, balsamic, about a teaspoon of orange zest and sea salt to taste. Toss to combine.
Add apples and toss to incorporate then pour the Brussels and apples onto a lined sheet pan. (Flipping Brussels cut side down if you’re going for that beautifully roasted look.)
Roast 15-20 minutes or until Brussels start to brown at the edges and are crisp-tender.
Remove from oven and toss with your dried currants/cranberries and a little added orange zest, if desired, and serve it up.