Holiday Brussels Sprouts
There wasn’t much I wouldn’t eat as a kid. My grandparents said that I lived to eat, instead of eating to live. “Don’t you ever feed this child?” they would ask my mother. But Brussels sprouts was one menu item I flatly refused. “They taste like aluminum foil!” I cried. Now, as an adult, I really do like them. They are wonderful steamed with a little butter, or even cheese sauce. Another method is to blanch them and then pan fry with some bacon. Everything is better with bacon.
The first major holiday that Robin and I spent together was Thanksgiving 2016. A momentous occasion in and of itself, but even more so because Thanksgiving is Robin’s favorite holiday and we’d managed to finagle our work schedules so that we would actually get to spend about three whole days together. So, we wanted the food to reflect how festive and thankful we were feeling. This recipe made the list and paired beautifully with our Thanksgiving turkey. I’ve since served it at other family gatherings and it also plays well with beef or ham. But seriously, you don’t have to wait for the holidays to try it.
The Stuff You Need:
Serves 6 people
1 pound fresh Brussels Sprouts, trimmed and sliced in half
1 medium Gala Apple, cut in 1″ chunks
1 Tablespoon Oil
1 teaspoon Garlic powder
1 teaspoon Onion powder
fresh ground Pepper, to taste
2 Tablespoons dried Cranberries
2 Tablespoons Balsamic Vinegar
1 Tablespoon Honey
How To Do This:
- Preheat oven to 375 degrees.
- Mix oil*, garlic, onion, and pepper in a large bowl.
- Add Brussels sprouts and apple into the bowl; tossing all together to coat well.
- Line a large sheet tray with foil.
- Arrange the coated Brussels sprouts and apples in a single layer on the sheet tray.
- Bake for 30 to 35 minutes, or until the sprouts are browned and tender.
- While the sprouts are baking, mix cranberries, vinegar and honey in a small bowl.
- When sprouts are done, drizzle the honey mixture on and toss to coat well.
*Try My Blue Kitchen favored cooking oils in lemon, basil, or Ancho pepper.
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