Tonight was veggie roasting night around here — I did up a big batch of parsnips, carrots & sweet potatoes and then also had some Brussels Sprouts in the fridge. Seeing as I had the oven on anyway, I thought I’d roast them too.
There’s a little bit of alchemy that happens when you roast Brussels sprouts. Even people who don’t like Brussels sprouts love them roasted. I usually just roast them whole with olive oil, salt & pepper. But I wanted to take them just a step further tonight — so I added in some fall flavours that make this perfect for a Thanksgiving dinner or other fall/harvest celebration. Or, you know, just Thursday night dinner.
Roasted Brussels Sprouts with Apple and Almonds
Serves 4-6 as a side dish
- 4 c. Brussels sprouts, tips removed and halved
- 1 apple, cored and chopped
- 6 juniper berries
- 1 tsp. sumac (or 1 tsp. lemon zest)
- 1/4 c. almonds, chopped
- 1/4 c. olive oil
- 1 tsp. sea salt
- freshly cracked black pepper
Preheat oven to 425F.
In a large baking dish, toss together all of the ingredients.
Roast at 425F for 30 minutes (tossing a couple of times to prevent burning), or until the edges of the Brussels sprouts get crispy.
Serve warm from the oven or at room temperature!