I made this recipe last night to accompany rosemary pot roast. (The pot roast was another new recipe that turned out well.) Sorry, but the Brussels spouts/apples didn't last long enough to get a photo. Plug here for a local store--Ah love--that sells olive oil and vinegar. The store is fabulous because you can go in, get a little cup and a little chunk of bread, and try out all the varieties of olive oil and vinegar. For this recipe, I used Ah love Laconiko Greek lemon olive oil and green apple white balsamic vinegar. The olive oil is incredible--I just drizzled a little of it on some angel hair pasta to make sure it was as incredible as I thought it was last night. It is. And the vinegar? You could drink it. Not kidding. I'm imagining sprinkling some on strawberries and kiwi fruit, maybe with some shredded mint. In my humble estimation, roasted veggies have no equal, and with the olive oil and balsamic vinegar . . . heaven.
Balsamic Roasted Brussels Sprouts and Apples
2 cups trimmed fresh Brussels sprouts, cut in half
1 large honeycrisp apple, cubed
1 tablespoon olive oil
Freshly ground black pepper
1 tablespoon balsamic vinegar
Toss Brussels sprouts, apple, olive oil, salt and pepeper in a large bowl; place in a single layer on a baking sheet lined with parchment (be sure to spread pieces apart). Roast at 400 degrees F for 15 minutes or until just tender. Remove from oven and sprinkle with balsamic vinegar; return to oven and roast an additional 5 minutes or until tender.
Source: The Professional Palate