Description
Roasted Brussels sprouts with apples and pecans will have you wondering why you ever avoided (or maybe despised!) the tiny green cabbage. Make at holiday time to wow guests … or any cold weather time of year.
Ingredients
Scale
- 2 pounds Brussels sprouts, washed, trimmed and halved
- 2 medium shallots, minced
- sea salt and freshly ground pepper, to taste
- 1 cup white wine
- ¼ cup ghee
- zest of 1 lemon
- 1 sweet apple, cored and diced
- 1 cup pecan pieces
- 1 teaspoon chopped fresh thyme, or ⅓ teaspoon dried
- ½ cup grated Zamorano or Pecorino Romano cheese (optional)
Instructions
- 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.
Notes
- You can use chicken or vegetable broth in place of white wine if you prefer.
- The cheese is optional, and if you can’t find Zamorano or Pecorino Romano in the stores, you can use another healthy cheese, such as goat cheese.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup (191g)
- Calories: 225
- Sugar: 6.1g
- Sodium: 177mg
- Fat: 15.1g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9.7g
- Trans Fat: 0.2g
- Carbohydrates: 16.6g
- Fiber: 6.2g
- Protein: 5.2g
- Cholesterol: 15mg