One skinny trick that keeps me lean is my hatred of peeling. There are no creamy mashed potatoes served here except for special occasions or holidays, so the easier and healthier baked or roasted versions of sweet potato or red skinned potatoes are the norm. I take my dislike of peeling to the fruit family, too. If a recipe calls for it, I move on to the next one. Who has time?
This easy, no-peel fruit and vegetable side dish is an incredible sweet and savory addition to any basic entrée. Roasted fresh Brussels sprouts with the bonus of metabolism enhancing apple cider vinegar and a drizzle of heart healthy olive oil is combined with slices of apples and pears for a steaming side. Keep the skin on the apple and pear, and I promise it’s just as tasty. Besides, the skin holds all of the pure nutrients.
Roasted Brussels Sprouts, Apples and Pears Recipe (2 Servings):
- 15 fresh medium-sized Brussels Sprouts, clipped at root and halved
- 1 Pear, sliced long and halved
- 1 Apple, sliced long and halved
- 1/4 cup Bragg’s Pure Apple Cider Vinegar
- Drizzle of Extra Virgin Olive Oil
- Thyme (or herb or your choice)
- Pre-Heat oven to 425.
- Line pan with foil, add Brussels sprouts, vinegar and olive oil, then gently toss.
- Bake 10 minutes until browned. Add fruit, thyme and gently toss.
- Bake 10 more minutes.
The beauty of this recipe compared to most other vegetable and fruit combination side dishes is the lack of any needless extra calories. No butter is needed, since the roasting naturally browns of the edges of the Brussels sprouts. No brown sugar or apple juice is needed to sweeten up the flavor with the pure sweetness of baked fruit. And no cream sauce is used. Ever!
Try it and let me know. This Easy Skinny Life side dish got two thumbs up by men, women and kids alike. (Even if the kids just eat the warm apples and pears, they still will receive the unsuspecting nutrition of random Brussels sprout leaves mixed in with it .