We tested with Fuji apples and love the sweet-tart contrast with the bitter Brussels sprouts. Leave the red skin on for a pretty contrast, or peel the apple, if you prefer.
Very easy, and good even though I substituted cider vinegar for cider and fresh tarragon for thyme. I used sliced Brussels sprouts and that wasn't a problem. I used gala apple and left the skin on.
I made this for my first Thanksgiving dinner. I followed the recipe as written and everyone loved it. We didn't have any leftovers!!!
So easy and delicious. I didn't have any apple cider or even cider vinegar but I did have apple sauce so I used 2 tablespoons and added a bit of water. I had some citrus flavored olive oil that I used and it came together perfectly. I'll definitely make this again. FYI- I used Braeburn apples.
Made to recipe using a bit more cider and a metal pan so the roasting time was somewhat shorter. Easy to prep in advance and just pop into the oven when you're ready. Very nice side dish. Served with roasted chicken, mashed potato, and CL's sauteed carrots with sage.
A neighbor made these on New Years Day for a party. They were absolutely delicious!
This was a good recipe for my first adventure in brussel sprouts. I think that next time I would increase the length of the roasting time, some of the larger sprout sections were still tough. Additionally, I think I would add more apples to the mix. This will probably alter the nutritional information but it's just an apple. I made this with one of our favorites--Italian style meatloaf. All in all, a good way to get some vegetables.
Apples are very nice with the sprouts. I used a honey crisp apple and dried thyme.
This recipe is delicious! My only suggestion would be to use garlic pepper instead of regular pepper, it adds a little more taste. My husband and I love this recipe!
My husband and I love brussel sprouts and all the rest of the ingredients, but it did not taste good to us, not the usual for a cooking light recipe
