I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better.
Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts!
The mixture of apples and onions into this recipe is perfect, and the lemon adds a nice tang.
As the original recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 minutes produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and caramelized. I am experimenting with using the convection feature of our oven to see if I can achieve this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking.
I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better.
Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts!
The mixture of apples and onions into this recipe is perfect, and the lemon adds a nice tang.
As the original recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 minutes produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and caramelized. I am experimenting with using the convection feature of our oven to see if I can achieve this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking.
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Pecan recipe because I like apples and pecans:). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious no bitter taste either and the apples added a wonderful flavor.
Loved this!! Unfortunately we only had one onion on hand and we used fresh brussel sprouts and one granny smith apple and one gala apple. We placed everything in cast iron bowls and put them on the grill instead of in the oven it was awesome!! Loved the little bit of char and carmelization.
Very tasty and easy to prepare! I used fresh brussels sprouts and cut them in half... came out great. I am glad to have a brussels sprouts recipe that doesn't include bacon or butter.
Loved these! However-I had to use what I had on hand....Used fresh Brussels sprouts (about 16 oz) 1 apple 1 onion and no lemon. Also I mixed all ingredients and placed the mixture in aluminum foil and baked for about 50 minutes. Delicious!
This is a good, solid dish. The apples and the onions play off of each other well, and the brussels sprouts come out nicely seared, giving them the best possible flavor. I do have a few notes to take this from a 4 to a 5, though:
First, tossing the sprouts, apples, and onions in the oil instead of drizzling will help coat them completely and get a better bake on them.
Second, pecans. a cup of untoasted pecans added before baking will make this dish really pop. I added mine after trying the dish, and it definitely enhanced the flavor.
I have made this recipe but use parchment paper (no cleanup) and I put the brussels and apples in a bag and drizzle olive oil into bag along with sea salt to cover them all before putting them in my table top convection oven for 20 mins at 400-425 degrees. So easy!
Amazing. I made with fresh brussel sprouts. The secret to making them good is to cut out the choke. YUM!
I prepared this recipe with 1 cup pecans. The apples did not do much for me. I did like the pecans with the crunch. I will not be making this again.
