Keeping it simple with brussels sprouts and apples


I’ve only had brussels sprouts a few times in my life. My best friend makes them by shaving them and adding bacon—it’s so good. Since I’m trying to eat more vegetables lately, I’m trying to mix it up more, so I bought my first bag of brussels sprouts at the store last week. It was a Wednesday, so I wanted to do something simple to go with the baked chicken thighs I was baking. I also had a few apples from the farmers market that I wanted to use, so I looked up some recipes that used the two and settled on this one.

Keeping it simple worked. Next time I might be a little more adventurous, but this was a great introduction to cooking them for the first time.

1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 375 degrees F.

Combine apple and Brussels sprouts in an 11×7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake for 25 minutes or until sprouts are tender.

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