I hope you had a wonderful Easter weekend. Brussel sprouts are my favorite vegetable. I think they are so yummy.
I have made and posted several Brussel spout recipes. Last May I made honey sriracha roasted Brussels sprouts with bacon. Over a year ago I made butternut squash, Brussels sprouts, apple, and sausage salad with blue cheese, cranberries, and pecans.
I have made roasted Brussel sprouts with caramelized onions and candied pecans, balsamic glazed Brussel sprouts with bacon, cheesy Brussel sprouts, and sautéed Brussel sprouts and blueberries and thyme.
I have made Brussel sprouts with butternut squash with feta and pecans; Brussel sprout slaw with honey dijon vinaigrette, dried blueberries, and almonds; Ruben Brussel sprout salad; and creamy Brussel sprouts and bacon.
There are just so many delicious ways to prepare Brussel sprouts. I found this caramelized Brussel sprouts with apples and pecans recipe on abc's website. I replaced the sherry vinegar with balsamic vinegar. I also doubled the recipe. I also baked my Brussel sprouts instead of sautéing them.
The ingredients are 4 tablespoon olive oil, 4 tablespoons butter, 2 pound Brussel sprouts, 2 honey crisp apples, 6 tablespoons balsamic vinegar, 2 cup pecan halves, 4 tablespoons honey, 1 cup parsley leaves, salt, and pepper.
I chopped the Brussel spouts in half and coated them in the melted butter and olive oil. I baked them for about 15 minutes at 350 degrees.
Meanwhile, I mixed together the balsamic vinegar and honey.
After 15 minutes of baking, I added the chopped apples and the honey and vinegar mixture to the baking pan. I stirred the Brussel sprouts and apples to evenly coat them in the mixture. I baked the sprouts and apples for another 15 minutes.
I added the pecans to the pan. I gave everything a good stir and then cooked the Brussel sprouts for another 7 minutes.
I then added the clean and chopped parsley. I stirred everything together and baked for another 5 minutes.
I took the dish out of the oven after the additional five minutes. I added salt and pepper and gave everything another good stir.
This was tasty. I made it awhile ago, but I remember it was tasty.
It has a sweet and herby flavor. It has some acidity from the vinegar.
The Brussel sprouts were soft, tender, and a little caramlized.
The pecans added some crunch and nuttiness.
The apples were soft and sweet.
This was a flavorful and delicious vegetable dish. It was fresh and savory. I would make it again.