Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary that feels so right when the weather is chilly.
Brussels sprouts are funny little vegetables that for some reason have picked up a bad reputation. They are really just adorable tiny cabbages that can be eaten raw or cooked.
Roasting Brussels sprouts mellows out their natural bitterness and they take on a mild nutty flavor. The tightly layered leaves on the inside soften to an almost starchy texture. On the outside the loose leaves and edges get crispy and caramelized.
The bitterness of Brussels sprouts is excellent for pairing with other strong flavors. In this recipe savory rosemary and garlic harmonize the sweetness of apple and orange making this simple side dish a wonderful delight for the senses.
One of my favorite things about this recipe is how easy it is to multiply. I have been known to make 2 or even 3 batches at a time for holiday meals. A large batch also means leftovers are more likely. Leftover rosemary roasted Brussels sprouts are fantastic with eggs for a quick and healthy breakfast.
- 1 lb Brussels sprouts, trimmed and quartered
- 1 large (½ lb) Fuji or Honey Crisp apple, peel on, chopped into 1 inch pieces
- 1 tablespoon grapeseed Oil
- 1 teaspoon minced rosemary (plus a bit more for garnish)
- 1 teaspoon orange zest
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- a dash of pepper
- Heat oven to 425F degrees.
- Toss ingredients in a large bowl until well mixed.
- Pour the Brussels sprouts onto a rimmed baking pan and arrange in an even layer. Roast the sprouts in the hot oven for 30 minutes. Stir once during cooking to get an even color on the sprouts.
- Finish with a few more pinches of salt, pepper and rosemary. Serve hot.
Originally published 1/4/2013, updated 12/6/2016