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One last quick note: Be sure to roast them only until they are just tender and brown. Since the sprouts are a member of the cabbage family they, like most cabbage, contain sulfur. The longer the Brussels cook, the stronger the sulfur smell and taste become. So, careful not to over-roast!
1 pound Brussels sprouts, rinsed, trimmed and halved
1 large tart apple, cored and diced
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste
¼- ½ cup dried cranberries
¼ cup salted and roasted pistachios
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