We’ve had rain here for the past few days and really need a little something with comfort stamped all over it.
I’ve a bit of an obsession with brussel sprouts and small one knicks them out of the fridge when I’m not looking. I’ve planted double the amount from last year but I’m guessing my Rapunzel haired girl is going to ensure that none of them make their way into the house.
And so we buy them-often. She gets especially excited when the purple ones are available.
I love a baked, vegetable dish that has sweet, salty and a bit of bite.
I also love that I don’t have to babysit a dish while I’m running around getting everything done for the next school day.
Brussels, apple, onion, caraway, apple cider and vinegar all get bunged in a pan and tossed in the oven. You can sneak a couple of pieces of fish, chicken or pork on a tray beside them and dinner is ready even before you are ready to eat.
Ta da! A dish that is delicious anytime and reminds me so much of my favourite red cabbage.
- 1 lb brussel sprouts (I used the purple one and halved them)
- 1 chopped apple (2 cups)
- ½ chopped onions
- 1 cup apple cider
- 1 tsp caraway seeds
- pinch pepper
- 1 tsp balsamic vinegar
- 1 crushed garlic clove
- Combine all the ingredients and bake at 375 for 20 minutes (or until brussels are tender). Season with salt to taste.