Roasted Brussels Sprouts & Apples with Caramelized Onions and Pistachios

• Produce

  • 1/2 lb Brussels sprouts
  • 1 Red delicious apple
  • 1/2 Yellow onion, medium sized

• Condiments

  • 1/2 tsp Maple syrup or agave syrup

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 1/4 tsp Olive oil, Extra Virgin

• Other

  • 2 Tablespoons roasted pistachio halves and pieces (I use unsalted. If using salted, adjust other salt in recipe accordingly

Found on cadryskitchen.com

Description

Ingredients

• 1/2 pound Brussels sprouts, sliced in half length-wise with ends removed
• 1 Red Delicious apple, cored and cut into small to medium sized chunks
• 3/4 teaspoon + 1/2 teaspoon extra virgin olive oil
• Salt, to taste
• 1/2 medium-sized yellow onion, sliced very thinly into half moons
• 1/2 teaspoon maple syrup or agave syrup
• 2 Tablespoons roasted pistachio halves and pieces (I use unsalted. If using salted, adjust other salt in recipe accordingly)

Directions

• Preheat oven to 400 degrees.
• On a parchment paper lined baking sheet, toss Brussels sprouts and apples with 3/4 teaspoon extra virgin olive oil and a pinch of salt. Layer evenly across baking sheet, being careful not to overcrowd.
• Roast Brussels sprouts and apples for 20 minutes, flipping half-way through. (Brussels sprouts can vary in size and cooking time. They are done when they can easily be pierced with a fork. If necessary, roast for 5 to 10 minutes more.)
• Put remaining 1/2 teaspoon extra virgin olive oil in a non-stick skillet and bring to a medium high heat.
• Add onions to the skillet with a pinch of salt and dont move them for a couple of minutes until they start to brown.
• Once brown bits have started to appear on the onions, turn the heat to low and continue cooking the onions for 20 minutes, stirring them occasionally with a spatula, and allowing them to caramelize.
• In the last minute of cooking time on the onions, add maple syrup or agave syrup to the onions and combine.
• Move the onions to one side of the skillet, and add the pistachios. Allow them to brown for 30 seconds to a minute.
• Remove Brussels sprouts and apples from the oven and add them to the skillet. Evenly combine them with the caramelized onions and pistachios. Serve immediately.