Warm Apple and Brussel Sprouts

I really enjoy this warm version of roasted brussel sprouts and it is another recipe from AlexandraCooks. My husband doesn’t even want to try it. He just can’t get on board with apples mixed with Brussel sprouts. Sour cream is one of my favorite foods so adding that dollop of sour cream really makes this delicious. This dish doesn’t look pretty, but it really tastes good and is a great leftover veggie to add to a rice or quinoa bowl with chicken, pulled pork or lentils and this delicious lemon-tahini dressing for lunch the next day.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 10 ounces Brussel sprouts
• extra virgin olive oil
• course sea salt
• pepper
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey plus a little more to taste
• 2 tablespoons pistachios
• 1/2 red apple, chopped
• Optional: 1 tablespoon sour cream per serving

Directions

Preheat oven to 450 degrees.

Toss brussel sprouts with olive oil and sprinkle with salt and pepper. Place on a parchment lined cookie sheet.

Roast brussel sprouts in oven for 15 minutes or until knife-tender, but a little crispy on the outside. If outside burns too much, turn down oven to 400 degrees until done.

While the brussel sprouts are cooking, simmer very gently the balsamic vinegar and honey until thickened, about 3-5 minutes or until the balsamic mixture tastes sweet enough. Don’t cook too hard because it will burn and turn sticky.

When brussel sprouts are done, add them to a bowl with the pistachios and apples and pour the balsamic reduction over the mixture. Mix well. Adjust to taste, possible adding salt and/or honey.

Serve warm with a dollop of sour cream. This tastes good cold the next day too. Or warm over a yummy quinoa bowl! Enjoy!