Roasted Brussels Sprouts with Apples and Onions
We’ grow lots of Brussels sprouts and winter storage cabbage in our garden each year, and we love to pair them with our favorite fruit. Leave out the butter, and this dish is perfectly suited for the vegans among us.
(Serves 4 - 6)
2 -3 Tbs olive oil
1 Tbs butter (optional)
2 lbs. Brussels sprouts, trimmed and halved (coarsely chopped red or green cabbage works, too)
5 tart apples, chopped
2 small onions, cut into ¼” wedges
1 tsp salt
1 tsp pepper
juice from ½ a lemon (omit if apples are very tart)
1-2 cups apple cider
Preheat oven to 425 ° F.
In a large bowl, toss Brussels sprouts/cabbage, apples and onions with oil and butter. Season with salt, pepper and lemon juice (if using).
Spread sprouts and apple mixture onto a baking sheet with a rim,and spread out in a single layer. Roast for 30 minutes or until the apples and onions are tender and the Brussels sprouts /cabbage are slightly brown and crispy around the edges.
Heat the cider in a small pot. Simmer, and reduce slightly (about ten minutes) to concentrate the flavor.
When the vegetables have cooked, remove from the oven. Pour cider over the hot apples and vegetables, and serve.