I find that brussel sprouts get a bad rap, but to be honest I don’t get it. I frickin’ love em. I do find that if cooked incorrectly (too long or too short of time, not enough seasoning, the wrong seasoning, etc.) they can taste like a dirty gym sock. And nobody likes mushy, dull-looking sprouts.
Brussel sprouts are considered a cruciferous vegetable (and a cancer-fighting food because of it!) that provide a good source of fiber, antioxidants, vitamins A and C, and folate.
My favorite pairing is apples and apple cider vinegar (or balsamic vinegar). The sweetness from the apples and earthiness of the brussel sprouts makes for nom nom in my tum tum. If you’re looking for a little extra oomph for the dish, add some bacon. Who doesn’t love bacon? Make it thick-cut please 🙂
This is another one of my favorite one-sheet dishes that saves a ton of time during the week. This is a perfect weeknight side dish or entree (if paired with recommended bacon) that’s quick and healthy (not so healthy with the bacon, but hey all in moderation). Enjoy!
Brussel Sprout, Apple, and Potato Bake
- 12-16 oz Brussel sprouts, halved and rinsed
- 1 Apple, washed, cored, and cubed Preferred: Michigan EverCrisp apples
- 1 large Russet potato, washed and cubed
- 2 tbsp Apple cider vinegar
- 1-2 tbsp Extra virgin olive oil
- Salt and pepper to taste
Preheat oven to 400 degrees. Combine the brussel sprouts, apple, and potatoes in a medium bowl.
Toss vegetables with the olive oil, vinegar, and salt and pepper. Spread the vegetable mixture on a lightly greased baking sheet.
Roast for 30-35 minutes, flipping halfway through. Serve immediately.