Serves 3
350g brussel sprouts
2 tsp vegetable oil
100g Cortland, honeycrisp or empire apples (1 medium apple)
2 tsp lemon juice
2 tbsp butter
1 tsp sherry vinegar
1 tsp maple syrup
salt to taste
Preheat oven to 375.
Trim ends of brussel sprouts and halve them. Core apple and dice. Place apples in a small bowl with lemon juice and enough cold water to cover. Set aside.
Toss brusssel sprouts with vegetable oil and about 1/2 tsp salt and spread in a single layer onto a parchment-lined baking sheet. Roast in oven for 15-20 minutes or until browned and softened, fork tender.
Prepare brown butter: melt butter over medium heat in a small saucepan. Continue cooking butter until it's slightly browned or hazelnut colour. Remove from heat and stir in cherry vinegar and maple syrup.
Drain apples: toss warm brussel sprouts with apples and brown butter.Â
Season with salt to taste.