RECIPE
This recipe should have a permanent seat at your Thanksgiving table. It tastes great and provides a shock and awe element enjoyed by all. When you tell your guests you paired apples and Brussels sprouts with fresh mint, they typically react with trepidation. It’s expected, given that the combination may appear unconventional. However, fresh spearmint proves to be a versatile ingredient that cooks well and contributes a refreshing bright and sweet touch that complements hearty fall meals.
2 pounds Brussels sprouts, cleaned, trimmed, and halved lengthwise
2 tart apples, cored and chopped to bite-sized pieces (leave peel on)
1 medium red onion, chopped coarsely
2 tablespoons olive oil
½ tablespoon almond oil (optional)
½ cup roughly chopped mint leaves
1½ teaspoons salt
½ teaspoon cracked black pepper
Mix together the Brussels sprouts, apples, and onions in a large mixing bowl with the oil(s). Toss in the fresh mint, season with the salt and pepper, and combine until all ingredients are well mixed.
Place the mixture in a heavy bottom ceramic or glass roasting dish and roast for about 25-35 minutes or until the Brussels sprouts and onions start to caramelize slightly. Shuffle and toss the spouts a few times during the process to allow for even cooking.
You can add a deeper, smoky dimension by adding crispy bacon to it. Fry bacon separately until it’s nice and crisp, then crumble or chop it into bits. You can add the cooked bacon to the dish before you cook it for a extra meaty flavor, or you can simply sprinkle the crispy bacon over the roasted Brussels sprouts, apples, and onions just before serving.
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