Saturday, February 8, 2014

Paleo Roasted Brussels Sprouts with Apples and Sausage

I first tasted the combination of brussels, apple and pecans in Paleo Comfort Foods' delicious brussels sprouts slaw recipe. I borrowed those flavors here, and used my favorite method of prepping sprouts (roasting) to create a dish I really enjoyed.

I bought shaved brussels sprouts, but I think that halved sprouts would work great as well (and probably create an even more visually appealing finished dish).

Paleo Roasted Brussels Sprouts with Apples and Sausage

1 lb. brussels sprouts, halved
1 cup raw pecans
1.5 tbs. maple syrup or raw honey
salt, to taste
1 medium onion, cut into chunks
1/4 cup olive oil
1 lb. sausage, sliced
2 small Granny Smith apples, peeled, cored & diced
1/4 cup apple cider vinegar
juice of 1/2 lemon
ground black pepper
2 tbs. juice-sweetened dried cranberries

Preheat oven to 325.

Mix pecans in a medium bowl with liquid sweetener and about 1 tsp. salt. Spread out in an even layer on a greased or Silpat-covered baking sheet. Bake for 15-20 minutes, turning at least twice and watching carefully to avoid scorching.

Remove nuts from oven and increase temperature to 425.

Grease a baking dish and add onion, sausage and brussels sprouts. Drizzle with oil and season with some salt and pepper.

Roast at 425 for 20 minutes.

Add apples to baking dish, tossing to combine with other ingredients. Cook for another 20 minutes, stirring once or twice.

Remove from oven and season with lemon juice, black pepper and a little more salt (if needed). Add apple cider vinegar and toss again to thoroughly incorporate.

When plating top with candied nuts and dried cranberries.

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