Roasted Brussels Sprouts with Apples & Pecans Recipe

Ingredients

• Brussels sprouts, washed, trimmed and halved2 pounds
• medium shallots, minced2
• sea salt and freshly ground pepper, to taste
• white wine1 cup
• ghee¼ cup
• zest of 1 lemon
• sweet apple, cored and diced1
• pecan pieces1 cup
• chopped fresh thyme, or ⅓ teaspoon dried1 teaspoon
• grated Zamorano or Pecorino Romano cheese (optional)½ cup

Method

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.

Swaps & 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.