INGREDIENTS

2 cups Brussels sprouts, ends trimmed and halved

2 tbsp olive oil

1 large New York McIntosh apple, cored and cut into wedges

2 tbsp fresh mint leaves, minced

2 tbsp fresh tarragon, minced

1 tbsp capers, drained and roughly chopped

2 oz walnut or pecan halves, toasted

Salt, black pepper, and lemon juice to taste

INSTRUCTIONS 

1. Preheat oven to 425° F. Arrange Brussels sprouts and apples in a cast iron skillet or baking sheet lined with parchment paper.
2. Drizzle with olive oil over and season with salt and pepper. Roast until Brussels sprouts are golden brown, approximately 20 minutes.
3. In a medium mixing bowl, combine sprouts and apples with remaining ingredients. Toss to coat and adjust seasoning if necessary. Serve warm.