Preheat oven to 400 degrees. Place apple chunks in a bowl; cover with water and 2 tablespoons lemon juice.
This side dish contains everything when it comes to fall harvest. Filled with roasted Brussels sprouts, fresh apples, crispy prosciutto, walnuts, and so much more. You'll just have to try this amazing versatile side dish for yourself.
Servings and Ingredients
|4||Jazz apples, or Braeburn apples, cored and cut into chunks|
|2 ½ c.||water|
|2||tbsp. plus 1 tsp. fresh lemon juice, divided|
|1 lbs.||Hy-Vee Short Cuts Brussels sprouts, trimmed and halved|
|1||(3-oz.) pkg. prosciutto, torn into pieces|
|4 tbsp.||Gustare Vita olive oil, divided|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|¼ c.||Hy-Vee chopped walnuts|
|2 tbsp.||aged balsamic vinegar|
|1 tbsp.||Hy-Vee honey|
|½ tsp.||Hy-Vee stone ground Dijon mustard|
|¼ c.||Hy-Vee dried cranberries|
Things To Grab
- Large bowl
- 15x10x1-inch baking pan
- Small bowl
Toss together Brussels sprouts, prosciutto, 2 tablespoons olive oil, salt and pepper on a 15x10x1-inch baking pan; spread mixture into a single layer. Roast 10 minutes.
Remove pan from oven. Drain apples. Stir apples and walnuts into Brussels sprouts mixture. Roast for 10 minutes more or until Brussels sprouts are tender.
Whisk together balsamic vinegar, honey, remaining 1 teaspoon lemon juice, and mustard. Whisk in remaining 2 tablespoons olive oil.
Toss vinaigrette and cranberries with roasted Brussels sprouts. Serve immediately.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 5mg
- Sodium: 310mg
- Total Carbohydrates: 33g
- Protein: 8g