Toss roasted brussels sprouts with celery and apple, then finish them off with a sour apple glaze and toasted breadcrumbs.
- 2 pounds brussels sprouts, trimmed and halved
- 1/2 cup olive oil
- 3 cups apple cider
- 2 teaspoons salt
- 2 teaspoons coarse ground black pepper
- 1/4 cup apple cider vinegar
- 1 Gala apple, cut into batons
- 1 small celery root, julienned
- 1 bunch celery leaves
- 1/4 cup breadcrumbs, toasted
Preheat oven to 425°F. Pour apple cider in a medium sauce pot, bring to a boil and reduce by half. Add the apple cider vinegar. Reserve.
In a medium bowl, add the Brussels sprouts, olive oil, salt and pepper. Toss to combine, then spread out on a baking sheet. Place the Brussels sprouts inside the oven and cook for approximately 10 minutes, rotating the sheet tray halfway through until slightly crispy and golden brown.
While the Brussels sprouts are cooking, slice the celery root and apple.
Remove the Brussels sprouts and place in a bowl and drizzle with the apple glaze (reserved from earlier). Toss with apple, celery and celery leaves. Top with toasted breadcrumbs and serve.