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.