Roasted Brussels Sprouts with Apples and Onions
Roasted Brussels Sprouts
Roasted Brussels Sprouts


Roasted Brussels Sprouts with Apples and Onions

Makes 6 servings.

2 Tablespoons olive oil
2 Tablespoons butter
1 lb. fresh Brussels Sprouts, trimmed and halved
3 Granny Smith apples
1 red onion, peeled cut into 1/4-inch wedges
1 teaspoon ground pepper
juice of half a lemon
6 thyme sprigs
1 cup apple cider

Preheat oven to 425 .
In a roasting pan, melt butter with the olive oil.
Add the sprouts, apples and onion. Season with salt, pepper, and lemon juice. Stir.
Roast about 30 minutes. Vegetables should be tender.
With a slotted spoon, transfer the vegetables to a serving dish, cover and keep warm.
Place pan over medium high heat. Add apple cider and cook scraping up browned hits
with a wooden spoon. Reduce cider slightly, about 5 minutes.

Source: <http://frenchfood.about.com/od/vegetablessidedishes/r/aproastbrsp.htm>



Roasted Brussels Sprouts

2 pounds Brussels sprouts, washed and trimmed, large sprouts halved
1 whole head garlic, cloves separated and peeled
1 tablespoon fresh thyme leaves
1/4 cup olive oil
Salt and freshly ground black pepper

Preheat oven to 350*F (175*C).
Combine Brussels sprouts, whole garlic cloves, thyme and olive oil together in a
bowl. Season with the salt and pepper, to taste and toss to mix well.
Place vegetable mixture onto a shallow baking pan and roast, uncovered, until tender
and edges begin to brown, about 35 minutes.

Makes 6 servings.

Source: <http://www.cooksrecipes.com/sidedish/roasted_brussels_sprouts_recipe.html>


Roasted Brussels Sprouts

Serves: 3 to 4

This is easy, healthy and delicious. The sprouts get slightly crispy on the outside
and tender on the inside.

1 pound brussels sprouts, trimmed (see note below)
3 large cloves garlic, lightly smashed with side of knife and peeled
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste
1 tablespoon olive oil

Preheat oven to 400 F. Place the sprouts and garlic in a bowl. Season with the
marjoram, salt and pepper. Add the olive oil and toss until coated. Transfer to a
shallow baking dish or sheet pan large enough to hold the sprouts in one layer. Roast
until the sprouts are browned on the outside and tender on the inside, stirring
occasionally, about 40 minutes. If desired, sprinkle with a little more salt before
serving. These may be served hot or room temperature.

Note: To trim Brussels sprouts, first cut off about 1/8-inch of the stem end, or just
enough to remove the browned part. Remove any loose or wilted leaves. If any of the
sprouts are much larger than the others, cut them in half vertically.

Source: <http://teriskitchen.com/vegetable/sprout-d.html>




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