1 lb. Brussels sprouts, ends trimmed and cut in half lengthwise
1 small apple, chopped
1 small yellow onion, diced
1 ½ Tbsp. olive or avocado oil
3 Tbsp. (1 oz.) crumbled blue cheese
Sea salt and black pepper to taste
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
Trim outer leaves and bottoms from sprouts and slice in half lengthwise (quarters if they’re really big). Place on baking sheet. Add chopped apple and diced onion to baking sheet with sprouts. Drizzle with oil and toss to coat. Sprinkle with salt and black pepper. Roast for 25 minutes, stirring halfway through cooking time, until sprouts are tender and lightly charred on the edges.