Brussels Sprouts With Apples Pancetta And Smoked Cheddar Recipes

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ROASTED APPLES AND BRUSSELS SPROUTS



Roasted Apples and Brussels Sprouts image

Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

Provided by Jacob French

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package frozen Brussels sprouts
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
  • Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g

ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA



Roasted Brussels Sprouts With Apple and Pancetta image

This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it's a healthy option to round out any meal.

Provided by Annacia

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces Brussels sprouts (trimmed and halved or quartered)
2 sweet cooking apples, cored and cut into wedges (such as Gala or Fuji)
1 cup thinly sliced red onion
3 ounces finely chopped pancetta or 3 ounces cooked ham
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dijon-style mustard

Steps:

  • Preheat oven to 425 degrees F.
  • Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
  • Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
  • In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

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