Prep Time: 10 Minutes
Cook Time: 30-35 Minutes
Servings: 4-6
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons avocado oil
- Salt
- 1 medium apple (fuji, gala, pinova, honeycrisp), sliced ¼ inch thick and then cut in half
- 1 cup balsamic vinegar
- ¼ cup dried cherries
- 1/3 cup raw pecans, dry roasted then roughly chopped
Directions
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment (or aluminum foil). In a bowl, toss the Brussels sprouts with the oil. Dump them on the prepared baking sheet and season with a couple pinches of salt. Place in the oven and roast until the Brussels sprouts are soft and starting to turn brown, 30-35 minutes. Halfway through the cooking time, add the apples and flip and rotate the Brussels sprouts.
- Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce to a hard simmer and allow the balsamic to reduce to 1/3 of a cup. Be careful not to burn the vinegar. Only one or two tablespoons will be needed for this recipe. Store the extras in a glass container in the fridge.
- Once the Brussels sprouts and apples are finished, dump them into a serving bowl. Add the dried cherries and pecans, drizzle with 1-2 tablespoons of balsamic reduction (or more if desired), stir to incorporate all the ingredients, and check for seasoning.