Kendra's Roasted Brussels Sprouts with Apples and Shallots in a Balsamic Glaze

For Apple Gala menu

Ingredients:
1 lb brussels sprouts
2 shallots
1.5 tart, crisp apples
3 T brown sugar
2 T balsamic vinegar
2 T orange juice
2 T butter
2 t mustard
1/4 cup water
Small amount of sausage or sausage substitute (optional)
Olive oil
Salt to taste

Heat oven to 325.

1. Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoon or so of olive oil and roast uncovered in oven for about 20-25 minutes until tender and starting to brown, stirring occasionally.

2. Meanwhile, peel and slice shallots. Peel, core, and cut the apples into crescents. If using, saute the sausage and break it into bits. Remove to paper towel.

3. Melt butter in saute pan. Add shallots and apples, lower heat to medium and saute, stirring occasionally, until starting to turn soft, about 5 to 6 minutes.

4. Stir in the sugar, vinegar, orange juice, and water, raise heat to medium high and cook, stirring, for several minutes until the liquid is reduced to a syrup.

5. Remove from heat and stir in the mustard.

6. Add sprouts and sausage to the pan. Stir and toss to combine. Serve warm or at room temperature.

Total time: about 30 minutes
Difficulty: easy!