SOURCE: The Vegan Table – BUY THE BOOK!!

Servings/Yield 5 servings

3 tablespoons olive oil
2 tablespoons non-hydrogenated nondairy butter, melted
2 pounds brussels sprouts, TRIMMED and halved, fresh
5 Granny Smith Apples, chopped
2 Smallish red onions, cut into 1/4 inch wedges
1 teaspoon salt
1 teaspoon ground pepper
juice 1 lemon
1.5 cups Apple Cider , OPTIONAL

Method
Preheat oven to 425 degrees.

Toss sprouts, apples, and onions with oil and butter. Season with salt, pepper, and lemon juice.

Place on baking sheet, making sure they don’t overlap one another.

Bake, uncovered, for about 30 minutes. You’ll know they are ready when the apples and onions are tender and the Brussels sprouts are brown with a bit of black on the outside. Cook longer, if necessary, until Brussels sprouts become tender, tossing periodically.

Transfer vegetables to a serving dish, cover, and serve as is or keep warm. In a small pot on the stove or in the microwave, heat apple cider, then pour over vegetables and serve.

Notes

Amazing… I’ve NEVER liked Brussels sprouts. But THIS recipe did the trick. YUM!!

FOOD LORE (From cookbook – The Vegan Table – a MUST BUY): The name Brussels sprouts stems from the original place of cultivation, not because of the vegetable’s popularity in the capital city. During the sixteenth century, Brussels sprouts enjoyed popularity in Belgium, but enjoyment of the vegetable eventually spread throughout Europe and throughout the rest of the world.