Best Roasted Brussels Sprouts With Apple Creme Fraiche P Recipes

Roasted Apples and Brussels Sprouts image

Provided by Jacob French

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, Creme Fraiche & P image

Provided by Dona England

Categories Vegetable

Time 19m

Yield 2 serving(s)

Number Of Ingredients 9

10 ounces Brussels sprouts, stem removed and halved
1 tablespoon olive oil
kosher salt
pepper
3 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons pistachios, toasted and chopped
1/2 fuji apple, unpeeled and thinly sliced
1 tablespoon creme fraiche

Steps:

Preheat oven to 450°F.
Toss the brussels sprouts with enough olive oil to coat, a genereous pinch of salt and pepper to taste.
Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.
Meamwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.
After 15 minutes, removed the Brussels sprouts from the oven, and test with a paring knife. If the Brussels sprouts are not sufficiently charred to tender, return to the oven for 5 minutes. If they appear to be charring too much, reduce the oven to 400 and continue roasting until they are knife tender.
When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.
Pour the reduce balsame mixture into the bowl and toss to coat evenly.
Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.