Admit it … you probably thought that I’ve decided to take another year and a half break from this site again didn’t, you? Well, I certainly can’t blame you for that. I was, however, simply traveling for work since my last post, but now I am settled back on the island and I have a perfect recipe for your fall dinners to share.
Everyone has that moment in their lives when they do something that makes them suddenly sit up and realize that they are, indeed, an adult. For some, it’s a birthday (21 … 25 … 30 … maybe 40), for others it’s marriage, it could be buying your first house, or holding your first child. For me, it was the moment that I realized that I enjoy Brussel sprouts that certified me in my mind’s eye as a bona fide, card-carrying member of the adult population.
Brussel sprouts are fairly simple to make as they require very little prep or additions. They are versatile and they always seem to add something special to a meal. This is my latest interpretation of sprouts (other versions may include walnuts, mushrooms, garlic, caramelized onions, carrots, shallots,, chestnuts, or pine nuts) and we thoroughly enjoyed them. The apples and pecans add nice texture and flavor to sprouts.
I am curious to hear how everyone else best enjoys their Brussel sprouts (or if you simply can’t bring yourself to even try them!) – please share in the comments!
Maple Roasted Brussel Sprouts with Apple and Pecans
2 lbs Brussel sprouts
1 apple, diced
1 cup pecan halves, sliced
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp teriyaki sauce
1 tsp salt
¼ tsp pepper
More salt and pepper to taste
Preheat the oven to 450F. Cut off the ends of the Brussel sprouts and remove any wilted outer leaves. Slice them in half. Dice the apple and slice the pecans. Place the sprouts, apple, and pecans in a 9×12” baking dish. Whisk together the oil, teriyaki, and maple syrup in a small bowl and pour over the sprout mixture. Toss to even coat, sprinkle with salt and pepper, and toss again. Bake for 25-30 minutes, or until browned. Be sure to stir once or twice during baking to ensure even browning.