DA BOMB Brussels Sprouts Recipe

I honestly cannot  remember the first time I had brussels sprouts.  All I know is my heart skipped a beat when I had this amazingly delicious dish for the first time.  Many thanks to my Foodie and Lover-of-All-Things-Glam-and-Gourmet-Friend Krista for introducing me to this recipe!

Single ladies, I would like to gently warn you that if you make this dish for an eligible dude, he JUST might drop on one knee and ask for your hand in marriage.  That is, if he really loved brussels sprouts.  And you, of course.  You have been forewarned.  Do not cook this for your beau until you are ready to say, "Yes!"  It's just that good.  Are you ready for this?  Here you go:

Roasted Brussels Sprouts and Apple Salad
Recipe and photo by Bon Appétit.

Ingredients

• 2 cups brussels sprouts, trimmed, halved
• 2 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 apple, cored, thinly sliced
• 2 ounces feta, crumbled
• 2 tablespoons torn fresh mint leaves
• 1 tablespoon capers, drained
• 1 tablespoon (or more) fresh lemon juice

Preparation

• Preheat oven to 425°. Place brussels sprouts on a rimmed baking sheet; drizzle 1 Tbsp. oil over. Season with salt and pepper. Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.
• Combine roasted brussels sprouts, remaining 1 Tbsp. oil, apple, feta, mint, capers, and lemon juice in a medium bowl. Season to taste with salt, pepper, and more lemon juice, if desired. Drizzle with more oil before serving, if desired.

You can sautee the brussels sprouts in butter right before popping em in the oven for extra flavor and overall amazingness, as recommended by my foodie friend.  I personally hold off on the mint leaves, and it still tastes wonderful.  Be sure that you don't over-roast the brussels sprouts, or else you will have a very mushy salad - no good!  ALSO!  Important tip!  I add a generous splash of apple cider vinegar for an extra kick.  It has a way of bringing all the flavors together.  

Happy cooking!  And...I look forward to receiving your wedding invitations in the mail!  ;)