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Roasted Brussels Sprouts with Apple and Pecan

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

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.

Roasted Brussels Sprouts with Apple and Pecan

Today’s Apple Week Recipes:

Roasted Brussels Sprouts with Apple and Pecan

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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!

Easy roasted Brussels Sprouts with Bacon and Pecans is the perfect simple vegetable side dish

Old-World Brussels Sprouts Soup

Old World Brussels Sprouts Soup

Roasted Apple  and Butternut Squash Salad

Roasted Apple and Butternut Squash Salad

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Slow Cooker Pork with Apples

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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

Roasted Brussels Sprouts with Apple and Pecan

Prep Time10 mins
Cook Time40 mins
Course: Side Dish
Cuisine: American
Keyword: apples, Brussels Sprouts, Pecans
Servings: 4
Author: Sue Lau

Ingredients

  • 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

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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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Roasted Brussels Sprouts with Apple and Pecan

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11 responses

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