Brussels Sprouts with Apple
Things sure have changed a lot recently. First we went from a boob based society to a butt based one; then, after years of boring, boiled, homemade Brussels Sprouts, every restaurant chose to put a killer Brussels Sprout dish on their menu. Sure, most of them cheat and use bacon and lardons, a fist full of salt and more oil than Saudi Arabia to make their sprouts taste good, but at least they’re on the menu. Since I care about you and your health more than restaurant chefs do, let’s make it vegan and healthful, but still fucking delicious.
2 Lb Brussels Sprouts, washed, trimmed, out layer peeled, and halved lengthwise
1 head garlic
6 oz. apple juice
2 T olive oil
2 T Maple syrup
5 dates, diced
½ C roasted peanuts
salt and pepper
1- Slice the garlic head in half, crosswise. Splash with olive oil and sprinkle with salt. Put the halves back together and wrap with aluminum foil. Throw it in the oven as it’s preheating.
2- Preheat oven to 400F
3- In large bowl whisk the apple juice and the olive oil together. Add the Brussels Sprouts and a punch of salt and pepper. Use your (clean or gloved) hand to make sure the sprouts are evenly coated.
4- Line a baking tray with parchment. Place the sprouts cut side down. Pour any additional liquid over the top, as evenly as you can.
5- Roast the sprouts for 40 minutes or until they’re crispy and kind of charred. I don’t know what kind of POS oven you have, so it might take more time. Be patient, you want the char and crunch. Pull the garlic out too.
6- Slice your apples (I used a mandolin to make it cute for the pic, but you can do it however you want.
7- Combine the sprouts, apple, dates and peanuts in a bowl. Squeeze the roasted garlic into the bow. Mix well and serve hot.