**Roasted Brussels Sprouts with Apples and Pecans Recipe**
Brussels sprouts may not be everyone’s favorite, but this roasted version with apples and pecans is sure to change your mind. Dressed up and full of flavor, these Brussels sprouts are a delicious addition to any meal.
The key to making perfect roasted Brussels sprouts is in the preparation. Start by heating your oven to 350°F and gathering a 13 x 9-inch baking dish. Trim and halve the Brussels sprouts, then combine them with minced shallots, a sprinkle of salt and pepper, and a cup of white wine. Drizzle on some ghee to give them a rich and buttery taste.
Bake for 30 minutes to let the Brussels sprouts steam and get a little golden brown. Remove from the oven and add the zest of one lemon, a diced sweet apple, a cup of pecan pieces, and a teaspoon of chopped fresh thyme. If you like, you can also add a half-cup of grated cheese for an extra cheesy goodness.
Return the dish to the oven for 15 to 20 minutes until the Brussels sprouts and apple are tender. Serve these roasted Brussels sprouts while they’re warm and enjoy the sweet, nutty, tangy, and buttery flavors. They pair well with turkey, beef, or make a great vegetarian main dish on their own.
Not only are Brussels sprouts incredibly nutritious, but this recipe takes them to the next level. They’re packed with antioxidants, vitamins (especially K, C, and A), minerals, fiber, omega-3s, and a good amount of protein. Eating them regularly can help lower cancer risk, strengthen bones, protect skin and eye health, aid digestion, fight inflammation, and lower glucose and cholesterol.
So, give this roasted Brussels sprouts recipe a try and fall in love with these little green cabbage cousins. It’s a perfect side dish for the holidays or any time of the year.
**Ingredients**:
– 2 pounds Brussels sprouts, trimmed and halved
– 2 medium shallots, minced
– Salt and 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), optional
– ½ cup grated Zamorano or Pecorino Romano cheese, optional
**Instructions**:
1. Heat the oven to 350°F.
2. In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt, pepper, and white wine. Drizzle on the ghee.
3. Bake for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme, and cheese (if using). Stir to combine.
4. Return the dish to the oven for 15-20 minutes until the sprouts and apple are tender.
**Nutrition Facts**: (Serving size: 1 cup)
– 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
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