Roasted Brussels Sprouts With Apple, Creme Fraiche & P

1. 1

   Preheat oven to 450u00b0F.

2. 2

   Toss the brussels sprouts with enough olive oil to coat, a genereous pinch of salt and pepper to taste.

3. 3

   Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.

4. 4

   Meamwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.

5. 5

   After 15 minutes, removed the Brussels sprouts from the oven, and test with a paring knife. If the Brussels sprouts are not sufficiently charred to tender, return to the oven for 5 minutes. If they appear to be charring too much, reduce the oven to 400 and continue roasting until they are knife tender.

6. 6

   When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.

7. 7

   Pour the reduce balsame mixture into the bowl and toss to coat evenly.

8. 8

   Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.