Roasted Brussels Sprouts, Leek & Apple
Ingredients
- 1 pound of Brussels sprouts, about 25 sprouts, quartered
- 1 green apple, peeled, cored, and chopped into chunks
- 2 leeks, white and pale green parts only, rinsed well, chopped into a 1/4” dice
- 1 cup heavy cream, or 1 can of full fat coconut cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Toss the Brussels sprouts, apple, and leeks into a large bowl to mix.
- Spread mixture into a 9×12 casserole dish, and pour the heavy cream (or coconut milk) over the mixture. Mix around to coat contents with the cream.
- Bake in the oven for 40 minutes, stirring once to prevent burning the edges of the Brussels sprouts.
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