Once the choices are made for a feast’s roasts and meats, it’s time to focus on the vegetables. Brussels sprouts roasted with honey, apples, and marjoram taste almost too good to be just a side dish, so let’s view them as a fabulous cozy weekday dinner as well.
1/3 pounds (600 g) trimmed Brussels sprouts, cut in half
1 large, tart baking apple, cored and cut into 12 wedges
1 medium bunch fresh marjoram
1/3 cup (75 ml) olive oil
2 tbsp freshly squeezed orange juice
1 tbsp honey
Flaky sea salt
Coarsely ground pepper
Preheat the oven to 425°F (220°C).
Spread the Brussels sprouts, apple, and marjoram in a medium baking dish. Whisk together the olive oil, orange juice, and honey, pour over the Brussels sprouts and apples, and toss to combine. Season generously with salt and pepper. Roast for 10 minutes, stir, and continue roasting, stirring every 5 minutes or so, for 15 to 20 minutes or until golden brown, crispy, and al dente. Serve as a main or as a side dish for roasts and poultry.
From 365: A Year of Everyday Cooking and Baking © 2019 by Meike Peters. Photography © 2019 by Meike Peters. Published by Prestel.
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