Roasted Brussels sprouts with apples and pecan make this simple treatment a wonderful side dish perfect for the autumn season.

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:

Roasted  Brussels Sprouts with Bacon and  Pecans

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!

Old-World Brussels Sprouts Soup

Roasted Apple  and Butternut Squash Salad

Slow Cooker Pork and  Apples

Japanese  Beef  Curry  (Kare Raisu)

Need more info on the event sponsor in this post?

Envy Apples  :  Website | Facebook | Twitter | Pinterest  | Instagram

Roasted Brussels Sprouts with Apple and Pecan

Sue Lau

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

From the kitchen of palatablepastime.com

Keyword apples, Brussels Sprouts, Pecans

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