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Skillet-Roasted Brussels Sprouts & Garden Apples
Charred Brussels sprouts sautéed with crisp Honeycrisp apples, finished with apple-cider gastrique and toasted pumpkin seeds
Prep
15 min
Cook
18 min
Total
33 min
Serves
4
Level
Easy
Dietary Information
vegetariangluten-free
Community Recipe
User contributed
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Ingredients
- 1 lbBrussels sprouts, trimmed and halved
- 2 mediumHoneycrisp apples, cored and sliced 1/2-inch thick
- 3 tbspolive oil, divided
- 3 tbspunsalted butter, divided
- 1 clovegarlic, minced
- 1/4 tspcrushed red-pepper flakes
- 2 tbspapple-cider vinegar
- 2 tbsppure maple syrup
- 1/2 tspDijon mustard
- 1/4 cuppumpkin seeds, toasted
- to tastekosher salt & freshly ground black pepper
- optionalfresh thyme leaves for garnish
Recipe serves 4 people
Instructions
- 1Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes.
- 2Pat Brussels sprouts dry; toss with 2 tbsp olive oil, a generous pinch of salt, and pepper.
- 3Add sprouts cut-side-down to skillet; sear undisturbed 4–5 min until deep golden-brown.
- 4Stir, reduce heat to medium; cook 3–4 min more until nearly tender. Push sprouts to edges.
- 5Add remaining 1 tbsp oil and 1 tbsp butter; swirl in apples and a pinch of salt. Sauté 2 min.
- 6Combine apples and sprouts; add minced garlic and red-pepper flakes; cook 1 min.
- 7In small pan, whisk vinegar, maple syrup, mustard, and remaining 2 tbsp butter; simmer 2–3 min until slightly thickened into gastrique.
- 8Drizzle gastrique over skillet; toss to coat evenly. Taste and adjust seasoning.
- 9Transfer to serving platter; scatter toasted pumpkin seeds and fresh thyme if desired. Serve hot.
Prep Time
15m
Cook Time
18m
Total Time
33m
Servings
4
Chef's Notes
Use a preheated cast-iron pan to maximize char; swap pecans for pumpkin seeds if preferred. Great alongside roasted pork or as a fall vegetarian entrée over farro.
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Nutrition Facts
Nutrition information not available for this recipe.
Recipe Info
Total Time: 33 mins
Serves: 4
Difficulty:Easy
Dietary Info
VegetarianGluten free