Equipment
- Baking sheet rimmed
- Mixing bowl large
Ingredients
- 1 lb. brussels sprouts, trimmed and halved lengthwise
- 1 apple, cored and sliced (Fuji or Braeburn works well)
- 1 tbsp. olive oil
- salt + pepper to taste
- ¼ c. dried cranberries
- ¼ c. chopped walnuts, toasted
- 1 tbsp. maple syrup
Instructions
- Preheat the oven to 400°F.
- Toss the brussels sprouts and apple slices with the olive oil, salt, and pepper on a rimmed baking sheet, then spread them in a single layer. Roast for 25-30 minutes, stirring halfway through, until the brussels sprouts are tender and browned on the edges.
- While the vegetables roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly browned.
- Transfer the roasted brussels sprouts and apples to a large bowl. Stir in the dried cranberries, toasted walnuts, and maple syrup. Taste, adjust the salt and pepper, and serve warm.
Nutrition (estimated per serving)
Calories: 190kcalCarbohydrates: 27gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 30mgPotassium: 535mgFiber: 6gSugar: 15gVitamin A: 883IUVitamin C: 99mgCalcium: 70mgIron: 2mg
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