BRUSSELS SPROUTS AND APPLE AUTUMN SALAD

Ingredients

2 Tbsps. olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

2 lbs Brussels sprouts, outer leaves removed, halved

2 medium apples (Empire, Pink Lady, Granny Smith)

1/2 fresh lemon, juiced

1/2 c. pecans

2 Tbsp. raw honey

1/2 c. freshly shaved asiago cheese

Preparation

Preheat oven to 375ºF. and line a large baking tray with parchment paper. Place prepared sprouts on baking tray, drizzle with oil, season with sea salt and pepper and toss well before arranging them in a single layer. Roast for 25-30 minutes, or until tender center with a browned, crisp outside. Slice apples very thin and drizzle slices with fresh lemon juice to prevent browning. Once sprouts are tender, stir in apples, pecans, honey, and shaved asiago. Toss to combine well, then arrange in single layer again. Reduce oven temperature to 350ºF. Return tray to oven and bake for 5 more minutes. Serve warm.