Recipe Wednesday: Roasted Apples & Brussels Sprouts

Roasted Apples and Brussels Sprouts

Ingredients

• 2 lb 
Brussels sprouts, trimmed and halved (or quartered 
if large)
• 2 
large Gala apples, cut into ¾-inch pieces
• 2 tbsp grape seed oil, divided
• 1 tsp thyme 
  
• 1 tsp rosemary
• 1/4 tsp sea salt, divided
• 1/4 tsp ground black pepper
• 1 cup unsweetened apple cider
• 1 lb 
shiitake mushrooms, stemmed and thinly sliced
• 1 tbsp pure maple syrup
• 1 tbsp reduced-sodium tamari
• 1 tsp smoked paprika
• 2 tbsp almond meal/flour

Directions:

1. Preheat oven to 400°F. In a large bowl, add Brussels sprouts and apples. Drizzle with 1 tbsp oil and sprinkle with thyme, rosemary and 1/8 tsp salt and pepper; toss. Transfer mixture to a 13 x 9-inch baking dish and bake for 15 minutes, until sprouts are just beginning to brown.
2. To baking dish, add apple cider. Reduce heat to 375°F, and continue baking until Brussels sprouts are tender when pierced with a fork, 15 to 20 minutes more.
3. Meanwhile, prepare Shiitake Bacon: In a medium skillet on medium-high, heat remaining 1 tbsp oil. Add mushrooms and sauté until golden brown, 8 to 10 minutes. Add maple syrup, tamari and paprika and sauté for another 2 minutes. Remove pan from heat and set aside.
4. In a small bowl, combine almond meal and remaining 1/8 tsp salt. Remove Brussels sprouts from oven, top with Shiitake Bacon and sprinkle with almond mixture.