Sweet and Crispy Brussels Sprouts

box o' brussels sproutsSauteed Brussels Sprouts with Apples & Pears

Recipe from Chef Neil O’Malley of Rose Water Restaurant By way of CENYC Greenmarket


Brussels Sprouts trimmed and halved (about 1 handful per person)

Apples and Pears, roughly cut up about the size of the Brussels sprouts halves (about 1 handful each person)

A few tablespoons apple cider

Apple cider vinegar (optional)

A sprig of rosemary or sage, chopped fine

Salt and pepper to taste

Olive Oil

some garlic


Preheat the oven to 375.  Toss the Brussels sprouts with salt, pepper and oil and spring on a rimmed baking sheet in a single layer.  Roast 7-10 minutes.  (The Brussels sprouts will be cooked a second time so don’t finish them all the way).

Heat some olive oil and saute some garlic.  Add a handful each apples, pears and roasted Brussels sprouts, and finish with a splash of apple cider to coat.  A dash of cider vinegar is also great.  Sprinkle with chopped herbs.  Sauteing should take five minutes.