Roasted brussels sprouts with appelmoes

Babiche Martens

Applemoles

4	Granny Smith apples
1 Tbsp	Sugar
1 Tbsp	Water
1 Tbsp	Lemon juice
1	Egg, (optional)
1 sprinkle	Ground cinnamon
2 Tbsp	Olive oil
5	Brussels sprouts, (to 6 each, depending on size) (Main)
1	Salt & freshly ground pepper
1 Tbsp	Butter

Directions

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.
5. 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.