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I had a ton of apples to use up and have been making apple everything, however, I was also given a bag of sprouts, do decided to create a tasty side dish. It turned out to be so hearty, that if you’re vegan, you may want to eat it as an entree with a side of brown rice or quinoa. Either way, it’s an excellent seasonal dish, which I’ll be making again this week. It’s a perfect accompaniment for grilled chicken or fish too.

Serves 2 as a side, but double if you’re going it eat it as an entree.

2 cups Brussel Sprouts, if they are very large, quarter them and if small to regular, half them).

2 tbsp olive oil

Sea Salt

2 apples, peeled, cored and cut into wedges

1tbsp olive oil

1/2tbsp butter (optional, but gives a better taste)

1/4tsp ground cumin

1/2 cup slivered almonds

Pre-heat oven to 350 degrees

Place the sprouts in a bowl and pour on the olive oil. Using your hands, massage the oil into the sprouts and then empty them out on a baking sheet. Sprinkle with sea salt. Place in the oven for 20 minutes or until they are browned and well-roasted.


Meanwhile, melt the oil and butter in a heavy skillet (I love to use my cast iron skillet for caramelizing). Add the apples and turn the heat down really low. Fry gently for about 20 minutes, stirring every now and again, until the apples are soft and slightly brown. You may want to fry them for longer, depending on how much you want to caramelize them – the longer the better. When they are done, sprinkle with the cumin, stir and fry for another few seconds.


Add the sprouts to the pan to warm them up.

Place the roasted sprouts and the apples in a warmed bowl and top with the almonds.

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