- 2 pounds Brussels sprouts, washed, trimmed and halved
- 2 medium shallots, minced
- sea salt and freshly ground pepper
- 1 cup white wine
- 1/4 cup ghee
- zest of 1 lemon
- 1 sweet apple, cored and diced
- 1 cup pecan pieces
- 1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried
- 1/2 cup grated Zamorano cheese (optional)
- Heat the oven to 350 F.
- In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper and mix together.
- Pour the white wine into the dish and place spoonfuls of ghee on top of the sprouts, making sure all areas of the dish have ghee.
- Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.
- Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.
If you haven’t fallen in love with Brussels sprouts yet, then this is the recipe for you. Dressed up and humble at the same time, these Roasted Brussels Sprouts with Apples & Pecans will have you wondering why you ever avoided (or maybe despised!) the tiny green cabbage.
The reason your mother or grandmother wanted you to eat nutrition-rich Brussels sprouts is because they are packed with antioxidants, vitamins (K, C and A are tops), minerals, fiber, omega-3s and a good amount of protein for a vegetable. Regularly eating just a one-cup serving of the cruciferous veggie can help lower your risk of cancer, strengthen your bones, protect skin and eye health, aid digestion, fight inflammation, lower glucose and cholesterol … need I go on?
This recipe adds even more vitamins and fiber with apple and the healthy fats of pecans and ghee. While Brussels sprouts, apples and pecans are at their peak in the fall and winter, they’re available year-round, so try this recipe for a holiday gathering or a simple weeknight meal paired with my Seared Grass-Fed Steak.
Begin by heating the oven to 350 F and grabbing a 13 x 9-inch baking dish. That’s the only dish you’ll need for this recipe!Add 2 pounds of trimmed and halved Brussels sprouts to the dish (we’re making enough for a crowd, but you could easily half this recipe for fewer people). Throw in 2 minced shallots and some sea salt and freshly ground pepper. Mix these around so that all the veggies get some seasoning.
Next, pour in about a cup of white wine. If you want to avoid using wine, you could use chicken broth. But the wine is going to enhance the sweetness of the roasted Brussels sprouts and help them caramelize a bit.Next top the sprouts with spoonfuls of ghee, making sure all areas of the dish have some ghee. Now pop the dish in the oven for 30 minutes. The Brussels sprouts are going to get a little browned and steamed in the wine and ghee.Take the dish out of the oven and add the zest of 1 lemon, 1 diced sweet apple (such as Braeburn or Fuji), 1 cup pecan pieces, and 1 teaspoon of chopped fresh thyme. You can also add 1/2 cup grated Zamorano cheese if you’d like. Zamorano is a mild, tasty cheese made from raw sheep milk, which has similar benefits as raw goat milk products.
Stir gently to combine, then it’s back to the oven for 15 to 20 minutes, just until the Brussels sprouts and apple pieces are tender.Serve up these roasted Brussels sprouts while they’re warm, and enjoy the sweet, nutty, tangy and buttery flavor. I love this dish with turkey or beef, but it also makes a filling veggie meal on its own and is great reheated. It’s proof that not only are Brussels sprouts incredibly good for you, they can taste incredible too.
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