It seems like all the sudden Brussels sprouts are everywhere, and there are a million different ways to prepare them. I have been playing around with different recipes and this one is my favorite healthy go to. I found the best way to cook Brussels sprouts is to roast them, it softens their intense flavor and the light browning caramelizes them and makes them sweeter.
I roasted the Brussels sprouts with shallots in a quick marinade and tossed them with crisp green apple chunks, I found that the tart apples are a perfect compliment to the Brussels sprouts unique flavor. I highly recommend this as a side dish or as a healthy lunch.
30 oz. Brussels sprouts
2 shallots, thinly sliced
4 cloves of garlic, finely minced
4 tbsp. olive oil
2 tbsp. balsamic vinegar
Juice of 1 lemon
2 pinches of red pepper flakes
1 green apple, chopped into 1 inch chunks
Preheat oven to 400 degrees
Using a sharp knife cut the ends of the Brussels sprouts where the stem begins, but be sure to not cut too far up so the Brussels sprout stays intact. Once you cut off part of the stems remove any loose outer leaves; once all Brussels sprouts have been prepped set them aside.
In a small bowl whisk together the olive oil, balsamic, lemon juice, red pepper flakes, salt, and pepper.
In a large bowl mix together the Brussels sprouts with the olive oil/balsamic mixture and toss to combine, leave it in the bowl and let it marinate for 10 minutes.
Meanwhile, heat a medium sized pan over medium heat and sauté the shallots and garlic in a bit of olive oil till they are translucent and softened, about 5 minutes; once cooked set them side to cool.
Transfer the marinated Brussels sprout onto a baking pan and spread them out in an even layer. Bake for 15-20 minutes or until Brussels sprouts begin to soften, but not to the point of being mushy.
After Brussels sprouts have been cooked transfer to a serving bowl and toss with the sautéed shallots and garlic and chopped apple chunks, sprinkle with a final layer of salt and pepper and they are ready to be served!