Restaurants seem to roast Brussels Sprouts so perfectly and until recently I had no idea how much I love the fancy little balls of cabbage. I mean honestly, have you seen them on their branches? SO cool looking. With my new fascination, I tried a new recipe from a blog a friend suggested and talk about a random mix of food subjects; bacon, apple and brussels sprouts but it was quite flavorful. I’m already looking forward to leftovers tomorrow. Here we go…this recipe is modified from the original version to what I did.
*4 pints Brussels sprouts, ends trimmed and halved and larger ones even quartered
*Sea salt and ground pepper
*1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
*2 teaspoons red-wine vinegar