Roasted Brussels Sprouts With Apples And Honey Roasted Pecans Recipes

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

ROASTED BRUSSELS SPROUTS WITH APPLES AND HONEY-ROASTED PECANS

Steps:

• Preheat the oven to 500°F.
• Place the Brussels sprouts and onions in a 9 × 13-inch baking dish. Add the olive oil and salt, and toss to coat.
• Roast until the Brussels sprouts begin to brown, about 15 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.
• Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with additional salt, if desired, and transfer to a platter. Top with the pecans and a generous sprinkle of pepper. Serve immediately.
• Honey-Roasted Pecans
• Preheat the oven to 325°F.
• Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt, and toss to coat.
• Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
• Remove the pecans from the oven and allow to cool before using or serving.

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

BRUSSELS SPROUTS WITH PECANS AND HONEY

Steps:

• Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.