Apples and almonds and Brussels, oh my! Three of my favorite fall foods are all mixed together in this delectable, seasonal side. With sweet, softened apples; crunchy, toasted almonds; and succulent, roasted Brussels sprouts, this side dish is the perfect pairing for baked Dad’s chicken breast, slow-roasted pork tenderloin, or even the Thanksgiving Day turkey!
Apples, Almonds & Brussels Sprouts
½ cup sliced almonds
1 lbs. Brussels sprouts, halved
1 Tbsp. olive oil
1 Tbsp. unsalted butter (or more olive oil for dairy free)
2 medium apples, quartered and cut into ½-inch pieces
2 garlic cloves, minced
Salt and pepper, to taste
- Preheat oven to 300°F. Place almonds in an even layer on a dry, jelly roll pan. Toast for 8 minutes or until fragrant and slightly golden. Carefully transfer from pan to a clean bowl and set aside.
- Increase the oven temperature to 400°F. Toss Brussels sprouts in olive oil and spread evenly on a baking sheet. Roast for 35 minutes or until Brussels sprouts are tender and edges have started to crisp. Remove from oven and set aside.
- Melt butter in a large frying pan over medium-high heat. Once hot, add apples and cook, stirring occasionally, until softened and browned; about 5 minutes. Add garlic and cook for 2 more minutes, stirring frequently. Stir in Brussels sprouts and cook until mixture is warm. Season with salt and pepper.
- Transfer apple and Brussels sprout mixture to a large serving bowl. Top with toasted almonds and serve warm.
Yield: 4 servings *Per Serving: Calories 220, Total Fat 13g (Saturated 3g, Trans 0g), Cholesterol 10mg, Sodium 180mg, Total Carbohydrate 26g (Dietary Fiber 8g), Protein 7g, Vitamin A 20%, Vitamin C 170%, Calcium 8%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.