I used to hate brussels sprouts. Well, at least I hated the idea of them- I don't know if I had ever eaten a brussels sprout before I decided I didn't like them, but if someone offered me a brussels sprout, I was running in the other direction. This recipe is the recipe to convert all you fellow brussels sprout haters out there- trust me, I used to be one of them.
Something that I have learned about vegetables is that when in doubt, roast them. Roasting brings out all the natural sweetness of the veggies and turns them nice and crispy. Simply roasting these brussels sprouts makes them unbelievably delicious, but what gets added to the sprouts after they roast makes them over the top great.
Apricots add a subtle sweetness to the veggies, while the pecans add crunch and salt. Drizzled with a little honey, vinegar, and dijon mustard, these brussels are straight up amazing- and perfect for the holidays.
Roasted Brussels Sprouts with Apricots and Pecans
- 3/4 lb brussels sprouts
- 3 tablespoons olive oil
- 1/4 cup toasted walnuts
- 1/4 cup chopped dried apricots
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
Preheat oven to 400 degrees F.
Quarter the brussels sprouts, and toss them with the olive oil on a large rimmed baking sheet. Roast until lightly browned and crispy, tossing occasionally, about 15 minutes. Remove from the oven, and stir in the walnuts and apricots. In a small bowl, whisk together the vinegar, honey, and mustard, and then drizzle over the sprouts. Serve while still hot and enjoy!
adapted from vegetarian dinner parties