Sweet and Tart Brussel Sprouts



It really is such a pleasure to share all these fabulous recipes with you! Since our major lifestyle change, I’ve fallen in love with vegetables. It’s so hard for me to describe but our pallets have changed and we crave this food. Healthy, wholesome food! This was a favorite side this year at our Thanksgiving table, but I’ve made it many many times before. I’ve tried with different combinations but this is my favorite. The earthiness of the brussel sprouts combined with the tart cranberries and sweet apple all perfectly seasoned with fresh herbs…it’s a side dish that will steal the show! I’ve had this as a side with almost every meat we eat on a weekly basis; turkey, chicken, beef…you name it. It’s perfect for this time of year while fresh cranberries are still available!

3 lbs brussel sprouts
1 large onion, diced
½ cup fresh cranberries
1 gala apple
Fresh sage leaves (I used four large)
2-3 fresh springs of thyme, roughly chopped
3-4 tablespoons of olive oil
Salt and pepper

1. Preheat the oven to 375◦F.
2. Clean brussel sprouts well then cut them in half. Place them in a large bowl and set aside.
3. Cut the apple in half, peel one half of the apple and dice. Add the cut apple and diced onion into the bowl with the brussel sprouts. Add the olive oil, salt and pepper. Roast in the oven for about 15 minutes. Add the fresh cranberries and flip the brussel sprout mixture gently. Roast for another 15 minutes.
4. Remove the brussel sprout combination into a large bowl and gently toss with the fresh sage and thyme. Cut the remaining apple into a medium dice and add to the bowl. Gently toss to combine. Add more salt and pepper if needed.


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