Roasted Brussels Sprouts With Apple and Sunflower Seeds 4.000

Goran Kosanovic for The Washington Post

Nourish Jan 11, 2018

Here, toasted sunflower seeds, diced fresh apple and a quick apple cider vinaigrette add flourish and flavor to this simply roasted vegetable.

To read the accompanying story, see: Ellie Krieger’s husband likes his Brussels sprouts this way.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 2 tablespoons hulled, unsalted sunflower seeds
  • 1 1/2 teaspoons apple cider vinegar
  • 1 teaspoon whole-grain mustard
  • 1/2 teaspoon honey
  • 1/3 cup diced red apple (1/4-inch pieces; unpeeled)

Directions

Preheat the oven to 375 degrees. Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 tablespoon of the oil and the salt. Roast (middle rack) for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside.

Meanwhile, place the sunflower seeds on a small baking sheet, place in the oven (lower rack) and toast for 6 to 8 minutes, until fragrant. Let cool.

Whisk together the remaining tablespoon of oil, the vinegar, mustard and honey in a liquid measuring cup, to form an emulsified vinaigrette.

Once the Brussels sprouts are done, transfer them to a serving bowl. Toss with the apple, sunflower seeds and dressing; serve right away.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Sarah Brooks .

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