It wouldn’t be Rosh Hashanah without roasted vegetables and sliced apples. This holiday staple gets an upgrade!

 

Ingredients

  • 1 (16 OZ) package brussels sprouts
  • 1 jar Private Selection apple butter2 tablespoons avocado oil or Gefen olive oil
  • 1/4 teaspoon salt
  • 1 apple
  • 3 Medjool dates
  • 1/4 cup slivered almonds (sunflower seeds are a good substitution if you do not use nuts on Rosh Hashanah)

Instructions

  1. Start by prepping all of the ingredients. Clean brussels sprouts and cut them in half, lengthwise, place them on a lined sheet pan. Clean apple and cut into small cubes, place on one side of another lined sheet pan, leave space for slivered almond on the other side.
  2. Add the oil and salt to the brussels sprouts and mix to coat. Spread the brussels sprouts evenly along the sheet pan and roast at 425 degrees
  3. While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.
  4. Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey. Serve immediately.