Roasted Brussels Sprouts With Apple, Creme Fraiche & P

Recipe by Dona England
READY IN: 19mins




  • Preheat oven to 450°F.
  • Toss the brussels sprouts with enough olive oil to coat, a genereous pinch of salt and pepper to taste.
  • Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.
  • 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.
  • 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.
  • When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.
  • Pour the reduce balsame mixture into the bowl and toss to coat evenly.
  • Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.