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Brussel Sprout, Apple, and Potato Bake

Author Elizabeth Weber

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Combine the brussel sprouts, apple, and potatoes in a medium bowl.

  2. Toss vegetables with the olive oil, vinegar, and salt and pepper. Spread the vegetable mixture on a lightly greased baking sheet.

  3. Roast for 30-35 minutes, flipping halfway through. Serve immediately.