Brussels Sprouts with Apples and Herbs

In a mixing bowl, mix everything together except the lemon juice. Spread out on a parchment-lined sheet tray and cook in the oven at 400°F for 10 minutes, or until tender(with no color). Puree apples in blender with the lemon juice until completely smooth.

• 3 Granny Smith Apples, peeled and cored, cut into 1” chunks
• 2 Mutsu Apples, peeled and cored, cut into 1” chunks
• ½ tsp. Kosher Salt
• ¼ tsp. Chili Flakes
• 1 tsp. extra virgin olive oil
• 1 ½ tbs. Lemon Juice

Season Brussels sprouts and onions with olive oil and salt. Place on a sheet tray with a rack and cook at 400°F i for approximately 12 minutes. Brussels sprouts should be light golden in color, and tender.

• 1 lb. Brussels Sprouts, cleaned
• 1/2 lb Cippolini Onions, cut into ½ “ wedges
• 1/4 cup Meritage Olive Oil
• 1/2 tbs. Kosher Salt

Season apples with olive oil, salt and pepper. Place apples on a parchment-lined sheet tray. Cook the apples in the oven until they begin to have color but still have texture. They should not be mushy.

• 6 pc. Granny Smith Apples, peeled, quartered, core removed and cut into 1” chunks
• 1 tbs. Meritage Olive Oil
• ½ tsp. Kosher Salt
• ¼ tsp. Black Pepper

In a sauté pan, add olive oil, heat up Brussels sprouts, onions, and apples. Add chopped rosemary and parsley. Spread the puree around each bowl, plate Brussels in the middle of the bowl and finish with olive oil, sea salt and black pepper.

• 1 tbs Rosemary, chopped
• ¼ c. Parsley, chopped
• 1 cup Apple Puree
• Olive Oil
• Maine Sea Salt, coarse
• Black Pepper