This brussels spouts recipe is a staple during cold months and is an all-time favourite of mine. I posted this recipe in October of 2010 during the Marfa days, so I suppose enough time has passed for me to share it with you again. http://theveganette.blogspot.com/2010/10/roasted-brussels-sprouts-with-apples.html. The apples add sweetness and tenderness to the sprouts and the melange is delicious even if you have to substitute a yellow onion and omit the rosemary (as I did above).
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)
fresh ground pepper
Pre-heat oven to 425. Toss all of the ingredients on a baking pan and coat with olive oil, salt, pepper, and rosemary. Roast in oven for 30 minutes, or until just browned. Serve immediately!