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Roasted Brussels sprouts - Dr. Axe

Roasted Brussels Sprouts Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 1 hour
  • Yield: 8 1x
  • Diet: Gluten Free


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.


  • 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)


  1. Heat the oven to 350 F.
  2. In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper and mix together.
  3. 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.
  4. Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.
  5. Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.


  • 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


  • 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