roasted almond + apple brussels sprouts

17 Apr

Brussels sprouts are my favourite vegetable.  I love asparagus and beets and broccoli and whatnot but I feel like brussels sprouts need my love more; they get so much undeserved scorn.

I blame the negative reaction many people have to these poor defenseless little baby cabbages improper preparation.  Too many people have had them steamed until they’re bitter mush or, even worse, boiled.

I’ve served this recipe to people who claimed unequivocally to hate brussels sprouts and they’ve enthusiastically finished every bite.  Roasted brussels sprouts get a wonderful nutty sweet flavour and with the addition of toasted almonds, crisp fresh apple and savory shallots they’re easy to love.

Stop the hate.

Serves 4 as appetizer or side dish.

$1.30 per 2 servings

roasted almond + apple brussels sprouts

ingredients

  • 4 c brussels sprouts, bottoms removed, halved lengthwise
  • 3/4 c slivered almonds, toasted
  • 4 shallots, halved and thinly sliced
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tart red apple such as macintosh or empire

preparation

Preheat oven to 450°F with rack in the middle.

In an ovenproof pan or casserole, melt butter while oven is heating.  Toss brussels sprouts, almonds and shallots in butter along with salt and cider vinegar.

Arrange brussels sprouts in the pan so they rest cut side down in a single layer and roast 35 to 40 minutes or until outer leaves of sprouts are dark brown but not black.

Slice apple thinly.  Arrange three slices on a plate and top with roasted brussels sprout mixture.  Serve immediately.

Goes well as a side with crusted pork tenderloin.

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One Response to “roasted almond + apple brussels sprouts”

Trackbacks/Pingbacks

  1. crusted pork tenderloin « foodmakestheman - April 18, 2012

    […] Serve with roasted almond + apple brussels sprouts. […]

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