Roasted Brussels Sprouts with Apples and Red Onions

M & I wanted to eat something simple tonight, and I remembered one of Colleen Patrick-Goudreau's recipes that incorporated sprouts with apples. I don't remember her recipe exactly but here's what I came up with. The apples help keep the other vegetables from getting too dry and caramelize the onions beautifully.

12-15 brussels sprouts (halved, washed, and trimmed)

5 cloves of garlic (crushed, quartered, and trimmed)

1 medium-sized red onion (chopped)

2 crisp apples (chopped)

4  Tbs. olive oil

4 Tbs. fresh rosemary (rubbed)

coarse salt

loads of fresh ground pepper

Pre-heat your oven to 425. Toss all of the ingredients on a baking pan and coat with olive oil, salt, pepper, and rosemary. Place the pan in the oven and wait for about 30 minutes or until everything is starting to brown. I usually move things around on the pan every 10 minutes or so to prevent sticking. 

Nothing says fall like the smell of roasted apples! Enjoy as a side dish or on its own. Brussels Sprouts are gorgeous and so good for you, so eat up!

NRG