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Roasted Apples and Brussels Sprouts
February 17, 2012

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.

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