Roasted Brussels Sprouts with Apple and Pecan
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #appleweek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
My recipe of the day is again with #AppleWeek, this one being my fourth offering, of roasted Brussels sprouts with apples and pecan.
Earlier in the week I shared Old-Fashioned apple fritters, caramel apple s’mores and a Fuji apple salad with chicken (like the one served at Panera Bread). Tomorrow I will finish up the week with my rag top apple cobbler.
Recipe of the Day
Today’s recipe is a variation of a recipe I had posted earlier which is actually a Le Creuset recipe I enjoyed while visiting Certified Angus Beef at a blogger retreat in Wooster Ohio a few years ago.
It’s a great concept and very common. But what a wonderful way to add some extra fruitiness to it by using some Envy Apples (which were graciously provided by the sponsor).
My Love-Hate Affair with Brussies
Have I told you I used to despise Brussies before I started roasting them? The old way of boiling the bejeezuss out of them then drowning them in cheese sauce was to me, well, simply vile. The aroma of boiled cabbage just assaulted.
I was quite happy once I started roasting and you could actually taste the vegetable and not just smell it. The natural sweetness comes out in the caramelization of the natural sugars.
The Magic of Apples
Using apples in this along with the toasted nuts really sets this one apart. I am pretty sure you are going to love it.
You can also do this on a sheet pan if you like- the process is all the same. If your pan is a bit bigger you will probably get a little more browning going on too. Possibly reducing the roast time so be careful to watch that and grab the Brussies when they are fork-tender.
Even roasted, overcooking Brussies brings out those cruciferous aromas.
A Perfect Side Dish
But this is a perfect side dish for the autumn months, with just about any meal, Throw in a potato gratin or buttered noodles with your main and you are all set.
Today’s Apple Week Recipes:
- Apple Cakesicles by Kate’s Recipe Box
- Apple Pie Toddy by Seduction in the Kitchen
- Apple Tea Brined Chicken by A Day in the Life on the Farm
- Chewy Brown Sugar Apple Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cranberry Apple Crisp by Cooking With Carlee
- Hand Shaped Mini Apple Candies by Cindy’s Recipes and Writings
- Individual Caramel Apple Sharlotka by Culinary Adventures with Camilla
- No Knead Apple Bread by Karen’s Kitchen Stories
- Roasted Brussels Sprouts with Apple and Pecan by Palatable Pastime
- Slow Cooker BBQ Apple Meatballs by Who Needs A Cape?
- Smoky Apple Corn Chowder by Strawberry Blondie Kitchen
You Might Also Like:
You can see this one looks quite a lot like the recipe I posted today- being made in the same brazier dish and all, but it is a little different with the bacon added. But quite delicious too!
Need more info on the event sponsor in this post?
Roasted Brussels Sprouts with Apple and Pecan
- 16 ounces fresh Brussels sprouts trimmed and halved
- 1/2 cup chopped onion
- 1 large clove garlic chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 Envy apples cored and chopped
- salt and black pepper
- 1/2 cup chopped toasted pecans
- 2 tablespoons Alessi white balsamic reduction
- Preheat oven to 375F.
- Saute the onion and garlic in the mix of olive oil and butter in a brazier or oven safe skillet until onion softens.
- Add the Brussels sprouts, pecans, chopped apple, salt and black pepper to taste and stir.
- Roast for 35-40 minutes, stirring occasionally, until Brussels sprouts are just tender.
- Stir in balsamic reduction and serve hot.
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Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own.
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