There’s no hating on Brussels sprouts when they’re combined with with apples and mint in this simple and tasty recipe from Ger-Nis Culinary and Herb Center.
“It optimizes our love of herbs and seasonal ingredients, brightening us up in the dead of dark winter,” says instructor Nissa Pierson.
Roasted Brussels Sprouts with Apples & Mint
(Nissa Pierson, Ger-Nis Culinary and Herb Center)
2 pounds Brussels sprouts, cleaned, trimmed and halved lengthwise
2 tart apples, cored and chopped into bite size chunks (peel on)
1 medium red onion, chopped medium
1/2 cup fresh mint leaves, torn into small pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon almond oil (optional)
Pre-heat oven to 400 degrees and place all ingredients in a large bowl and mix well. Pour into a heavy bottom ceramic or glass baking dish. Bake for about 20 minutes, making sure to shuffle and toss Brussels sprouts, apples and onions while baking.
For more on cooking with Brussels sprouts, take “What’s in Season: Brussels Sprouts” at the Ger-Nis Culinary and Herb Center [520 President St. at Fourth Avenue in Park Slope, (347) 422-0337], Dec. 2 from 6:30-9:30 pm. $50. For info, visit www.culinaryherbcenter.ger-nis.com.