Roasted Brussel Sprouts and SugarBee® Apple Side Dish
Created for: Chelan Fresh
Recipe Development and Photography By: Williams-Raines
No holiday table would be complete without a selection of mouth-watering side dishes to complement the main event, be it turkey or ham. But that doesn’t mean holiday side dishes play second fiddle! Each one is a chance to display creativity and make use of the season’s best produce. Cooking up delectable veggie-packed accompaniments is also the opportunity to offer vegetarian guests more options come mealtime.
SugarBee® apples take center-stage in this twist on classic roasted Brussel sprouts. Use fresh chestnuts if you can get find them, otherwise walnuts are a wonderful substitute. Check the notes section for instructions on how to roast fresh chestnuts. It’s very simple!
- 1 1/2 lbs. Brussel sprouts
- 2 SugarBee® apples, cored, peeled and cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 lb. whole chestnuts, roasted, peeled and halved (see note), or 3/4 cup walnuts, lightly toasted and roughly chopped
- 1/8 cup maple syrup
- 1/4 cup fresh pomegranate seeds or dried cranberries
- Preheat oven to 425°F / 215°C.
- Remove any damaged leaves off the Brussel sprouts. Cut the hard bottoms off, then slice each sprout in half. Place in a large bowl along with any undamaged leaves that fell off during cutting.
- Add the SugarBee® apples, olive oil, rosemary, salt and pepper, and toss thoroughly.
- Pour onto a large baking sheet and shake gently to evenly distribute. Turn over Brussel sprouts so they are cut-side down.
- Roast in the oven for 20 minutes.
- Add the chestnuts (or walnuts, if using), mix well and drizzle with the maple syrup. Roast for an additional 5 minutes.
- Remove from oven and put back in the large bowl. Garnish with pomegranate seeds or cranberries. Taste and adjust seasoning if required.
- Serve hot.
- To roast fresh chestnuts, preheat an oven to 425°F / 215°C. Use a sharp paring knife to make an x-shaped cut on the round side of each chestnut. This will release the internal pressure while they’re cooking to ensure they don’t explode. Put chestnuts on a baking sheet, x-side up, and roast in the oven for 15-20 minutes, until the skin around the cuts pulls back and the inside of the chestnuts has softened. Remove from the oven, wrap them in a tea towel, and squeeze them hard. You should hear them crackling. Let them cool a couple of minutes, until cool enough to handle, then peel.