This is a really excellent side dish that lends well to improvisation and goes wonderfully with pretty much any kind of meal. Seriously, serve it with chicken, pork, rice, whatever you’ve got. It can also be made with bacon, which of course in my book makes everything more delicious, but for the sake of our health and ease, I’m going to omit it. But if you wanted to use it, just chop some up into one inch pieces and add it into the mix.
1 pound Brussel sprouts, ends trimmed and halved
2 small/medium shallots, chopped
1 apple, cored and chopped
1 pear, cored and chopped (or use 2 apples, or 2 pears – your preference)
2 TBSP apple cider (if you don’t have any cider on hand, use apple juice, or apple cider vinegar)
1 TBSP maple syrup
1 TBSP olive oil
salt and pepper to taste
- Preheat oven to 425 degrees.
- Mix all ingredients in a large bowl and then pour onto a baking sheet, spreading them all out evenly
- Roast until they begin to brown, about 30 minutes.