Rest day/make ups
This time last year… Adam wrote on Weekly Meat Prep.
Roasted Brussels Sprouts with Apples and Nuts
Adapted from Noah & Rae Bernamoff
1 pound Brussels sprouts, cut in half
2 apples, peeled and diced
1 tablespoon chopped fresh thyme
¼ cup chopped nuts (walnuts, pecans or almonds all work well)
2 tablespoons lemon juice
4 tablespoons olive oil, plus more for cooking the sprouts
1 teaspoon honey
Salt & pepper
Preheat oven to 450F.
In a small bowl combine the lemon juice, olive oil, honey, salt and pepper and whisk to combine. Taste the dressing and adjust seasonings as desired.
In a small roasting pan, combine the Brussels sprouts, apples and fresh thyme. Season the vegetables with salt and pepper and drizzle with a couple tablespoons of olive oil. Stir so that the vegetables are evenly coated in the oil and seasonings. Place in the oven and roast until the apples are tender and the sprouts are golden and a little charred in places (approximately 15-20 minutes). You may need to stir the vegetables halfway through cooking to make sure they brown evenly. Remove the pan from the oven, pour the lemon-honey dressing over the vegetables and stir again to coat evenly with the dressing. Add the chopped nuts and stir to combine. Enjoy!