Cocktail Recipes, Spirits, and Local Bars

Roasted Brussels Sprouts With Apples and Pecans

Roasted Brussels Sprouts With Apples and Pecans

If you haven’t fallen in love with Brussels sprouts yet, then this is the recipe for you

Recipe Courtesy of Dr. Axe

“Dressed up and humble at the same time, these Roasted Brussels Sprouts with Apples & Pecans will have you wondering why you ever avoided (or maybe despised!) the tiny green cabbage.”

-Dr. Axe

Ingredients

For the Roasted Brussels Sprouts With Apples and Pecans

  • 2 Pounds Brussels sprouts, washed, trimmed, halved
  • 2 Medium shallots, minced
  • Sea salt and freshly ground pepper
  • 1 Cup white wine
  • 1/4 Cup ghee
  • 1 lemon, zest only
  • 1 Apple, cored and diced
  • 1 Cup pecan pieces
  • 1 Teaspoon chopped fresh thyme, or 1/3 teaspoon dried
  • 1/2 Cup grated Zamorano cheese

Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.


Brussels Sprout Slaw with Apples and Pecans Recipe

Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You&rsquoll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans. Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired by the kale salad with lemon and Parmesan that has found a place on restaurant menus all over the South. This salad has the same bright, lemon and olive oil dressing and salty punch from Parmesan cheese, but apples and pecans add a little sweetness and crunch. The dressing includes a touch of honey for sweetness that can be adjusted depending on the flavor of your sprouts. Brussels sprouts bought in the winter, when they are in season, may be naturally sweeter. A mandoline or very sharp knife will give you the thinnest Brussels sprouts. Some grocery stores also sell bagged, pre-shredded Brussels sprouts, which will cut prep time and work just as well. However you slice your sprouts, be sure to let the salad stand for about 5 minutes after you&rsquove tossed the ingredients together to allow the flavors to marry and the sprouts to slightly soften.