A great Thanksgiving was had by the Gleason family this year with cousins coming from all over Ontario and Michigan. It’s been unseasonably warm here this year and the brave kids even went for a dip in the pool while the adults watched and shivered at the thought!
I made this dish especially for one of my little nephews because I know he loves sprouts. I also cooked a ham for him because he’s not a huge fan of turkey. For his young age of eleven he definitely has a different set of taste buds but he loves his fruits and vegetables so it’s all good.
They had a blast!
My cousins from Michigan had spent a few days up in Algonquin Park before coming to Barrie for three days. The colours were already spectacular there. If you haven’t been to the park, you should check it out. It’s not really a park per se…..it’s more like it’s own giant enchanted forest filled with lakes, rivers, waterfalls and incredible wildlife. Their dog, Daisy, loved it! We advise the site.
Back to the kitchen and our delicious sprouts straight from Nicholyn Farms. We picked these up the day before and my American cousin was so surprised to see them on the stalk right in the market. Isn’t there something just so exciting about that? Fresh food right from the field is unbeatable!
It just occurred to me that I’m a little obsessed with sprouts and apples these days. Time to move on to the next craving – wonder what it will be!
This recipe is super simple cos you know that’s what I love. But the flavour – ohhhh, the deliciousness of sprouts, apple, thyme tossed with olive oil and fresh apple cider is the best! I topped it with a few pomegranate arils as well to add more colour. Did you know they contain Vitamin C, fibre and antioxidants?
Leave those stray leaves on your baking tray. They cook up quickly and you may have to remove them when you toss them halfway through but they add a great crunch to the dish.
I also added peeled garlic cloves to this but it seems I took this picture before I included them. This is totally optional but it’s a wonderful addition for garlic addicts like myself.
And our apples and apple cider are from Barrie Hill Farms. On October 1 they pressed their own apple cider right at the farm. Can’t get any fresher than that!
I need one of these machines. Hmmm, I guess I better get myself an apple orchard first. You can see why I get so crazy excited about working with the farms!
This is the first crop of apples for the farm and those Gala and Honey Crisp apples were the best I’ve tasted.
The result? A healthy, vegan dish that is super tasty, colourful and the perfect holiday side dish. And my little nephew was smiling!
I’d love to hear what you’ve got planned for the upcoming holidays. If you share it with me on Instagram, I’ll put it out there for my followers to see. Don’t be shy! Hashtag #simplyfreshdinners to show off your hard work. Cheers!
Roasted Brussels Sprouts, Apples and ThymePrint Recipe
- 1 apple, diced. I used Gala apples. Leave skin on if organic.
- 1 pound Brussels sprouts, washed, halved
- 6-8 cloves of garlic, peeled
- small handful of sprigs of thyme
- 1/4 cup of apple cider (Zieglars Apple Cider is gluten free, as are many others)
- 2 tablespoons of extra virgin olive oil
- freshly ground black pepper to taste
- 1 tablespoon of pomegranate arils
Preheat oven to 350 F
Place apples, sprouts and garlic in medium sized bowl.
Combine cider, olive oil and pepper in a small bowl, mixing well. Pour mixture over apple combo and stir gently until well coated.
Spread mixture on baking sheet. Roast for 20 minutes and toss. Remove any stray leaves that are getting crunchy. Return to oven for an additional 10 minutes or until sprouts are slightly browned. Remove.
Place in serving bowl and top with pomegranate arils if desired and serve.
Recipe is easily doubled for large groups.