Fall Roasted Brussels Sprouts and Apple with Rosemary and Balsamic - Contra Costa Farmers' Markets
Indulge in fall's flavors with crispy Brussels sprouts and sweet apples glazed with rosemary and balsamic. Perfect for any meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cccfm.org.
Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Spatula
- Serving platter
Ingredients
- 1 lb Brussels sprouts (trimmed and halved (or quartered if extra large))
- 2 tbsp Olive Oil
- 2 tbsp Balsamic vinegar
- 1 tsp Maple syrup
- 1 tsp Dijon mustard
- 2 tsp Fresh rosemary (finely chopped)
- 1/4 tsp Garlic powder
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 large Apple (2 small apples (~½ lb), peel on, chopped into 1” chunks)
- 1/4 cup Walnut pieces
- Pomegranate seeds to garnish ((optional))
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