Photo: Ellen Silverman; Styling: Toni Brogan
I decided to use this recipe for the brussels sprouts leftover from last weekend. We ate this with leftover pork chops from last night. Another good veggie/sweet side dish to go with the pork.
We tested with Fuji apples and love the sweet-tart contrast with the bitter Brussels sprouts. Leave the red skin on for a pretty contrast, or peel the apple, if you prefer.1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Preheat oven to 375°.
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.
Yield: 2 servings (serving size: 3/4 cup)
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