Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

Name: Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans
Yield: Serves 4 to 6
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 1 large onion, cut into 1-inch pieces; 1/4 cup olive oil; 2 teaspoons salt or to taste; 2 baking apples, such as Braeburn or Granny Smith, peeled, cored, and cut into 1-inch pieces; 1/4 cup apple cider vinegar; 1 cup honey-roasted pecans (recipe follows); Freshly ground black pepper; 1 cup pecan halves; 2 tablespoons honey; 1 teaspoon salt; (makes 1 cup)

January 24, 2012

Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too. And while we keep the veggies all vegetarian at the Shop, if you want to, roast a little bacon or pancetta along with them. The results will speak for themselves.

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