Roasted Brussel Sprouts with Apple, Sage, and Honey

by Stephanie Patterson

My favorite way to eat Brussel sprouts. This is the perfect combination of acidity, sweetness, and little bitterness. My brothers, who thought they would never eat Brussel sprouts again, enjoy this recipe! I make this for family around the holidays, as it's a perfect side dish to really any meal. 

 

Ingredients: 

  • Avocado oil, or other high heat cooking oil 
  • Roughly 3 cups Brussel sprouts, cut in half 
  • Sea salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced shallot 
  • 1/2 Granny Smith apple, small diced 
  • Apple cider vinegar, about 1 tablespoon 
  • Sprig of fresh sage, chopped roughly 1 tablespoon
  • Honey
  • Lemon juice 

 

Procedure:

1. Preheat oven to 400. Bring a large pan to high heat on stovetop. Add avocado oil to coat the pan. Once pan is hot, add brussel sprouts to the pan. (I like to flip them on their cut side here so I get color = more flavor. Don’t worry too much about getting every single one though!) Season with salt.

2. Once they start getting color, I add the entire pan into the oven. Make sure your handle is heat resistant, I use a stainless steel pan. **You may need to add more oil here before placing in the oven if your pan looks dry. Let cook in oven for about 10 minutes, or until fully cooked through.

3. Remove from oven and place back onto the stove top. Turn heat onto medium high. **BE CAREFUL — the handle is very hot now, be sure to use a towel or oven mitt to touch the pan handle.**

4. Add butter and shallots. Mix and let cook for a minute.

5. Add apples and let cook for another 1-2 minutes. Deglaze with a little bit of apple cider vinegar.  Mix and finish with chopped sage, honey, and lemon juice.

6. Taste and adjust seasonings as necessary here. Serve hot and enjoy! 

 

see the recipe in action here!

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