Although available year round, brussels and apples are seasonally considered fall specific foods. This simple recipe allowed me to introduce them to each other, and I think it’s safe to say that they will now be friends to the end.
Just toss together equal parts of halved brussel sprouts and chopped apples with enough olive oil to lightly coat the mix. Season with a dash of salt and pepper, and place a hearty sprig of fresh rosemary in the center.
At the last minute, I decided to add some onion; just enough to broaden the flavors of it all (so about 3 parts brussels and apples, 1 part onion).
Bake at 350 until Brussels are golden brown, about 20-25 minutes.
Also a part of this autumn inspired meal were various squashes, quartered and roasted with olive oil, garlic, salt and pepper.
I love squash. Especially the pleasant surprise they hold inside...
These roasted seeds are a great accompaniment to the meal or as a little snack on their own.
The squash boats were perfect holding the brussels and apples, along with some leftover quinoa.
Topped off with the roasted squash seeds and you have yourself a nutritionally packed meal! This meal provides you with well over 100% of your daily need for Vitamin A and K, lots of Vitamin C (from the brussel sprouts) and fiber. The quinoa offers a high quality plant based protein and the squash seeds lend a nice blend of minerals, especially magnesium.
Start your autumn out right and feast on these cruciferous creatures for good health.