Roasted Brussels Sprouts And Apples

FOUND IT: On OhMyVeggies.com, via Pinterest.

22-year-old me would have laughed out loud if you'd told him that 29-year-old me LOVES Brussels sprouts. I'm becoming the guy I hated when I was a kid, who hears you think you don't like something and makes you try them again his way.

I've already handed this recipe out a couple of times now to people like me who just recently discovered that sprouts don't suck.

Ingredients:

• 1 pound Brussels sprouts, with the stems trimmed off, halved lengthwise and with the loose leaves removed.
• 1 apple, cored and sliced (the original recipe calls for Fuji or Braeburn)
• 1 tablespoon olive oil
• salt and pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted pecans (original recipe called for walnuts)
• 1 tablespoon maple syrup

Toss the sprouts, apples, oil, salt and pepper on a rimmed baking sheet and bake at 400 for 25-30 minutes, stirring halfway through. They're done when they're fork-tender and browned on the edges.

In a large bowl stir together the cooked sprout mixture, cranberries, walnuts and maple syrup.

Sauteed Apples

FOUND IT: On Allrecipes.com

I have over 40 lbs of apples on hand and needed a side dish for pork chops, so this filled in nicely. With the amount of sugar in it, it's basically pie filling, but you could call it a serving of fruit.

Ingredients:

• 2 tablespoons butter
• 2 large tart apples - peeled, cored and sliced 1/4 inch thick
• 1 teaspoon cornstarch
• 1/4 cup cold water
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
  

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.