Sundays are when my little kitchen gets the most action. There’s just simply more time in the day to plan out meals and leisurely saunter around the kitchen. None of that 30 minute meals thing, and definitely no eating on the run. Big batch cooking is also a must, then portioned out to eat throughout the week. I had some beautiful brussels sprouts sitting around, which I had a craving to eat ever since last week. Roasting these little green heads is my favorite way to cook them- it gives them a crispy golden skin, caramelized in parts, leaving the insides tenderly steamed.
To add to the earthy flavors of the brussels sprouts, I threw into the pan an apple, and sweet onions. A final toss-in of toasted walnuts and dried cranberries finishes off this cozy fall dish. Curled up on my couch in my sweats, I finished off a big steaming bowl…yum.
1 lb. Brussels sprouts, cleaned
1 medium yellow onion, cut into slivers
2 small apples, peeled, cored, and cut into 1/4″ wedges
1/3 cup dried cranberries
1/4 cup toasted walnuts
3 Tbsp extra virgin olive oil
salt and pepper
1. Preheat oven to 375F. In a large roasting pan, toss together brussels sprouts, onion, and apples with the olive oil, and about 1 Tbsp salt.
2. Bake for 25-30 minutes, until the brussels sprouts start to brown, and are tender when pierced with a knife.
3. Remove and let cool. Toss together with cranberries, walnuts, and pepper to taste. Serve warm.
For dessert, I made a fun pumpkin trifle. For the pumpkin cream: just whip up some heavy whipping cream, sugar, cinnamon, and a few spoonfuls of pumpkin puree. And gasp! I used a store-bought pound cake for the cakey layers. Cut into 1/2″ cubes and layer with the cream in stout little drinking glasses.