Sweet and Crispy Brussels Sprouts
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
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.