Amanda Laird: Roasted brussels sprouts with appelmoes

Roasted brussels sprouts with appelmoes. Photo / Babiche Martens

Serves 4

Appelmoes

4 Granny Smith apples
1 Tbs sugar
1 Tbs water
Tbs lemon juice
1 egg [optional]
Sprinkle of ground cinnamon
5-6 brussels sprouts each, depending on size
2 Tbs olive oil
Salt and freshly ground black pepper
1 Tbs butter

1 To make the appelmoes, peel, core and roughly chop the apples.

2 Put in a saucepan with the sugar, water and lemon juice. Let simmer for 10 minutes then either puree or pass through a sieve.

3 If using an egg to create a richer sauce, return the sauce to the pan, add a whisked egg and stir until the sauce has thickened slightly. Pour into a bowl and lightly sprinkle with ground cinnamon.

4 To cook the sprouts, preheat the oven to 200C. Toss the sprouts in olive oil and season generously. Tip into a roasting dish and cook for 20-30 minutes, or until they feel slightly soft when given a gentle squeeze. Add the butter and toss again before serving warm with the appelmoes.