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Roasted Apples and Brussels Sprouts
February 15, 2015

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.

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