This past weekend we went apple picking at Apple Holler in Wisconsin, right over the Illinois state line. I walked out of there with about 25 pounds of apples! Honey Crisp, Rome, and Cameo all good for baking and the honey crisp for snacking...everyday! I have been planning out many different recipes using apples to make sure that none go to waste. Quince applesauce was made right when we got home and it's amazing (recipe to come), plans for an apple crisp and some apple breads are on the way but for dinner last night I was inspired by a few different recipes and what I ended up with was super easy and oh so very good.
(makes 4-6 servings)
3 cups Brussels Sprouts halved
3 small apples chopped into bite sized pieces (I used Cameo)
1 1/2 tbsp Extra Virgin Olive Oil
1 tbsp Honey
1/3 cup chopped Walnuts
For the dressing
3 tbsp Apple Cider Vinegar
3 tbsp Honey Mustard (mustard girl sweet 'n spicy honey mustard)
2 tbsp Stone Ground Mustard
Preheat oven to 350 degrees. Place brussels sprouts on a baking sheet and lightly toss with extra virgin olive oil and sea salt. Roast for 30-40 minutes, until thoroughly cooked and the edges turning slightly crispy. Remove and drizzle lightly with honey, and let cool. In a medium sized bowl place the chopped apples and walnuts, set aside. Combine the honey mustard, stone ground mustard, and apple cider vinegar. Mix together until one smooth consistency. Add the brussels sprouts to the apples and walnuts and toss with the dressing. Mix and serve. We enjoyed ours over red quinoa for some extra protein!