This dish is one of my all time favorite go-to Thanksgiving side dishes. Caramelization happens on the surface of the vegetables during the roasting process, which brings out the natural sweetness in the onions, apples and brussels sprouts. I've converted many brussels sprout haters with this recipe. I think you'll find the flavors very different from brussels sprouts that have been steamed or boiled in water. Even if it's not Thanksgiving, this dish is great served as a part of most any autumn or winter meal and is a great way to use apples from North Georgia.
Serves: about 4
- 1 tablespoon organic canola oil
- 1 pound brussels sprouts, trimmed & quartered
- 1 medium apple, cored & diced
- 1/4 cup diced onions
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Heat oil over medium high heat in a large skillet.
- Add brussels sprouts, apples and onions to the pan. Do not overcrowd the pan. Cook in batches, if needed.
- Allow the ingredients to brown for several minutes and then turn them to repeat on all sides for a total of about 10-12 minutes. Season with salt and pepper.