Fall Roasted Brussels Sprouts and Apple with Rosemary and Balsamic
Welcome in the fall season with this comforting side dish. Most crisp apple varieties will work well for this recipe: Jonathan apples are juicy with a refreshing tartness, Gala apples are sweet and flavorful, or ask your farmer for their recommendation!
- 1 lb Brussels sprouts trimmed and halved (or quartered if extra large)
- 2 tbsp Olive Oil
- 2 tbsp Balsamic vinegar
- 1 tsp Maple syrup
- 1 tsp Dijon mustard
- 2 tsp Fresh rosemary finely chopped
- 1/4 tsp Garlic powder
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 large Apple 2 small apples (~½ lb), peel on, chopped into 1” chunks
- 1/4 cup Walnut pieces
- Pomegranate seeds to garnish (optional)
- Preheat oven to 400℉
- In a small bowl, whisk together oil, balsamic, maple, mustard, rosemary, garlic powder, salt, and pepper.
- Add to Brussels sprouts, tossing to coat, then spread on a parchment lined baking sheet, placing each sprout cut side down in a single layer.
- Roast for 15 minutes, then stir in apples and walnuts, mixing well.
- Roast for an additional 10 minutes or until Brussels sprouts are tender, apples are still slightly crisp and walnuts are golden.
- Garnish with pomegranate seeds and serve immediately.