Roasted Brussels Sprouts


There's probably nothing I need to say about this dish except that a 9-year-old boy said it was the best vegetable he had ever eaten!      

When a kid approves a vegetable you have got to know it is amazing!  This little veggie, which is a miniature version of it's big cousin cabbage, packs a powerful nutritional punch.  Known for their ability to help repair damaged cells & fight cancer, Brussels Sprouts are just yummy.  If you think you don't like them, then maybe you haven't had them made well!  The addition of the apple in this dish, gives an unexpected sweetness to the sprouts.  I prefer to use Fuji or Honeycrisp apples, but I know they are not always available, so just make sure to buy a sweet organic red apple.   

Enjoy this dish with my Pork Chops!  

Roasted Brussels Sprouts


16 ounces Brussels Sprouts, trimmed & cut into thirds

1 large red apple, peeled & diced into 1/2 inch pieces

1/2 cup green onions, chopped

1/4 cup olive oil

1  teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg


preheat the oven to 425º.

place Brussels Sprouts, apple pieces & green onion into a 9x12 glass baking dish.  pour olive oil into pan & stir to coat.  

sprinkle salt, pepper & nutmeg over mixture & stir again.  

place in oven for 10 minutes, then stir veggies.  then roast for another 10-15 minutes until sprouts have an even browning.   

serve immediately

Love, Cara