Roasted Brussels Sprouts and Apples
- ½ cup diced apple
- 1 stalk worth Brussels Sprouts halfed
- 2 tablespoons apple cider
- 2 teaspoons olive oil
- 1 teaspoon minced fresh thyme
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Preheat oven to 375°.
- Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.