Caramelized Brussel Sprouts with Apples and Pecans

Michael Symon
Servings: 4 - 6
30 to 45 min

These Brussel Sprouts are for sure going to be a definite crowd pleasure!

  • Ingredients
  • step-by-step directions
Caramelized Brussels Sprouts with Apples and Pecans
  • 2 tablespoons olive oil (plus additional to finish)
  • 2 tablespoons butter
  • 1 pound Brussels sprouts (outer leaves removed, quartered)
  • 1 honeycrisp apples (cored, halved, diced)
  • 3 tablespoons sherry vinegar
  • 1 cup pecans halves (toasted, chopped)
  • 2-3 tablespoons honey or chestnut honey
  • 1/2 cup parsley leaves
  • Kosher salt and freshly ground black pepper (to taste)
  • Heat a large cast iron skillet with olive oil and butter over medium-high heat. Add Brussels sprouts, season with salt and pepper, and cook until the sprouts just begin to caramelize, about 4-5 minutes.
  • Add apples and toss to combine, and cook until the apples and Brussels sprouts are caramelized and almost tender, but still have a bite, another 3-4 minutes.
  • Remove from the heat, add the sherry vinegar, pecans, honey, and parsley. Quickly toss to combine, season with salt and pepper and remove to a platter. Drizzle with olive oil to finish if desired.
  • Tip: To save time, precut your Brussels sprouts and place in a zip-top bag with a damp paper towel the day before your Thanksgiving meal.
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