Sweet and Crispy Brussels Sprouts

box o' brussels sprouts

Sauteed Brussels Sprouts with Apples & Pears

Recipe from Chef Neil O’Malley of Rose Water Restaurant By way of CENYC Greenmarket

Ingredients:

Brussels Sprouts trimmed and halved (about 1 handful per person)

Apples and Pears, roughly cut up about the size of the Brussels sprouts halves (about 1 handful each person)

A few tablespoons apple cider

Apple cider vinegar (optional)

A sprig of rosemary or sage, chopped fine

Salt and pepper to taste

Olive Oil

some garlic

Directions:

Preheat the oven to 375.  Toss the Brussels sprouts with salt, pepper and oil and spring on a rimmed baking sheet in a single layer.  Roast 7-10 minutes.  (The Brussels sprouts will be cooked a second time so don’t finish them all the way).

Heat some olive oil and saute some garlic.  Add a handful each apples, pears and roasted Brussels sprouts, and finish with a splash of apple cider to coat.  A dash of cider vinegar is also great.  Sprinkle with chopped herbs.  Sauteing should take five minutes.