Pink Lady Brussels Sprouts


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Pink Lady Brussels Sprouts

COURSE: Side Dish

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I disliked Brussels sprouts on principle until I tried them for what I’m pretty sure was maybe only the second time ever about a year ago.  Much like broccoli, the smell of Brussels sprouts cooking is a little… different, so I was suspicious as I attempted a Brussels sprouts recipe with browned butter and hazelnuts.  It was surprisingly delicious, so a few weeks later, I tried a different recipe with baked apples.  Again, delicious. After two successes, I was convinced, and it didn’t take me long to realize that finding a way to combine all of these elements in a paleo recipe might be the perfect storm of Brussels sprouts goodness- and I was right.  I can now confidently say “I like Brussels sprouts!” Mission accomplished.

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Pink Lady Brussels Sprouts

brussels sprouts recipe with pink lady apples

By Published: August 29, 2012

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

The combination of soft, slightly bitter Brussels sprouts; sweet and tangy apples; and the warm, crunchy flavor of toasted hazelnuts presents Brussels sprouts in a way many people have never experienced.

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. Fill a medium sauce pan about half full with water, and bring to a boil.
  3. Add diced apples to the pan and cover, reducing to medium low heat to keep from boiling over, for about 10 minutes.
  4. Strain the apples and add to a large mixing bowl with the Brussels sprouts, tossing with refined coconut oil and salt (optional) until evenly coated.
  5. Spread mixture evenly onto a nonstick pan or baking dish in a single layer. Bake in preheated oven for about 15 minutes.
  6. Remove from the oven, and sprinkle on the chopped hazelnuts, turning and stirring the mixture on the pan, and drizzling on more unrefined coconut oil if necessary. Bake for another 10 minutes, or until Brussels sprouts are tender.
  7. Remove from oven, and drizzle with unrefined coconut oil to add a light coconut flavor, tossing well.
    brussels sprouts recipe with pink lady apples

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