Roasted Brussels Sprouts Recipe

Prep

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. If sprouts are large, halve or quarter them so pieces are roughly 1 to 1-1/2 inches.

In a large bowl, toss the prepared Brussels sprouts and sliced shallot with the olive oil, kosher salt, and black pepper until evenly coated.

Spread the sprouts and shallot in a single layer on a rimmed baking sheet (lined with foil or parchment for easier cleanup), cut side down if halved. Roast on the middle rack 18–22 minutes, stirring or shaking the pan once about halfway through, until edges are deeply browned and centers are tender.

While sprouts roast, melt the butter in a large skillet over medium heat. Add the diced apples and a pinch of sea salt; cook 4–5 minutes, stirring occasionally, until apples begin to soften.

Stir in the brown sugar and cinnamon and cook 1–2 minutes until the sugar dissolves and apples are glazed.

Carefully add the bourbon and apple cider (or water). If you wish, tilt the pan briefly and ignite the bourbon to flambé, or simply simmer to cook off the alcohol. Cook 2–3 minutes, stirring, until liquid reduces to a glossy sauce and apples are tender but still hold shape.

Remove from heat and stir in the lemon juice. Taste and adjust seasoning with an additional pinch of salt if needed. Keep warm until ready to serve.

When Brussels sprouts are roasted, transfer them hot to the skillet with the bourbon-braised apples (or combine both in a serving bowl). Gently toss to distribute apples and shallot through the sprouts, taking care not to break up the apples.

Taste and adjust seasoning. Scatter toasted sliced almonds (or pecans) and chopped parsley over the top. If desired, drizzle a small amount of sherry or balsamic glaze for brightness and shine.

Serve immediately while warm.