Would you like to know the easiest way to change up your meals? A change so easy that having another dinner of meatloaf, fried chicken, or pork chops does not seem repetitive? Well, let me tell you, the answer is vegetables! Specifically, oven-roasted vegetables.
Yes, creative ways to cook your favorite vegetables guarantee a fresh take on tonight's dinner offering.
Oven Roasted Brussels Sprouts with Apples and Pecans is just the sort of dish that is delicious and easy to throw together, even last minute from a well-stocked pantry. Oven roasting is the perfect way to achieve a "new" and delicious vegetable side dish to serve your family. Even a simple carrot takes on a new flavor dimension when paired with oven roasting.
I can only begin to tell you how wonderful Oven Roasted Brussels Sprouts with Apples and Pecans taste when roasted...Well OK, I can tell you, better than you ever thought possible!
And this dish can easily be assembled in about 10 minutes. Brussels Sprouts have good keeping qualities and can be found in the marketplace from late fall through winter. Making them the perfect vegetable to grace your table for family meals and even holidays. I encourage you to pick up a stalk of sprouts the next time you see them in your marketplace. It is great fun to pop them off the stem, and a good kitchen task to offer your little helpers when spending time in the kitchen with you.
I hope you give Oven Roasted Brussels Sprouts with Apples and Pecans a try. This is one delicious vegetable side dish that will pair nicely with many of your family's favorites that show up regularly on the table.
Some thoughts on this recipe:
The Brussels sprouts can be trimmed and cut in half the day before if desired. Store covered in the refrigerator until ready to assemble and roast.
You may peel or not as desired, any apple you choose. Red apples are particularly pretty in this dish.
Pecan halves are preferred, if you have chopped pecans, add them in the last 7 minutes or so to avoid over-browning.
Remember to use a large baking sheet to allow roasting heat to circulate around each piece of food.
- brussels sprouts
- apples
- pecans
- olive oil
- salt & pepper
You will also need the following:
- large jelly roll pan
- small knife
- large mixing bowl
Now we are ready to begin!
by the seat of my pants!
400-degree oven
Updated and posted: 11.17.2022
1 pound Brussels Sprouts
2 medium-sized apples, peeled if desired
1/2 c whole pecans
2 T oil
salt and pepper to taste
Prepare Brussels Sprouts by peeling off outer leaves, trimming stem end, and cutting in half. Set aside.
Peel apples if desired, cut into quarters, remove the core, then cut into large chunks.
Place the Brussels sprouts, apple chunks, and pecans in a large bowl toss with the oil until evenly coated.
Spread onto a large rimmed baking sheet pan, you will want a large enough pan so that each piece is not terribly overlapping. Season to taste with salt and pepper.
Bake 12 minutes, toss gently to turn over for browning on all sides, continue baking additional 10 to 12 minutes, or until done to your liking.
1 pound Brussels Sprouts
2 medium-sized apples, peeled if desired
1/2 c whole pecans
2 T oil
salt and pepper to taste
Prepare Brussels Sprouts by peeling off outer leaves, trimming stem end, and cutting in half. Set aside.
Peel apples if desired, cut into quarters, remove the core, then cut into large chunks.
Place the Brussels sprouts, apple chunks, and pecans in a large bowl toss with the oil until evenly coated.
Spread onto a large rimmed baking sheet pan, you will want a large enough pan so that each piece is not terribly overlapping. Season to taste with salt and pepper.
Bake 12 minutes, toss gently to turn over for browning on all sides, continue baking additional 10 to 12 minutes, or until done to your liking.
Serve.
Storage options for Oven Roasted Brussels Sprouts with Apples and Pecans. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish due to lack of flavor and texture when thawed and reheated.
UPDATE: For your convenience, a "copy and paste" version of Oven Roasted Brussels Sprouts with Apples and Pecans has been included below.
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Printable "copy and paste" version:
Oven Roasted Brussels Sprouts with Apples and Pecans
by the seat of my pants!
400-degree oven
1 pound Brussels Sprouts
2 medium-sized apples, peeled if desired
1/2 c whole pecans
2 T oil
salt and pepper to taste
Prepare Brussels Sprouts by peeling off outer leaves, trimming stem end, and cutting in half. Set aside.
Peel apples if desired, cut into quarters, remove the core, then cut into large chunks.
Place the Brussels sprouts, apple chunks, and pecans in a large bowl toss with the oil until evenly coated.
Spread onto a large rimmed baking sheet pan, you will want a large enough pan so that each piece is not terribly overlapping. Season to taste with salt and pepper.
Bake 12 minutes, toss gently to turn over for browning on all sides, continue baking additional 10 to 12 minutes, or until done to your liking.
by the seat of my pants!
400-degree oven
1 pound Brussels Sprouts
2 medium-sized apples, peeled if desired
1/2 c whole pecans
2 T oil
salt and pepper to taste
Prepare Brussels Sprouts by peeling off outer leaves, trimming stem end, and cutting in half. Set aside.
Peel apples if desired, cut into quarters, remove the core, then cut into large chunks.
Place the Brussels sprouts, apple chunks, and pecans in a large bowl toss with the oil until evenly coated.
Spread onto a large rimmed baking sheet pan, you will want a large enough pan so that each piece is not terribly overlapping. Season to taste with salt and pepper.
Bake 12 minutes, toss gently to turn over for browning on all sides, continue baking additional 10 to 12 minutes, or until done to your liking.
Serve.
Storage options for Oven Roasted Brussels Sprouts with Apples and Pecans. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish due to lack of flavor and texture when thawed and reheated.
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Our family LOVES brusssels sprouts. We're definitely going to give this recipe a shot. It looks delicious!
ReplyDeleteI love this flavor combination! I hope you enjoy this dish as much as we do, thanks for dropping by!
Deletesounds so super yummy thanks for sharing I never thought about roasting these all together thanks for sharing come see us at http://shopannies.blogspot.com
ReplyDeleteThanks!
DeleteI love Brussels sprouts, especially raw in a slaw. - Margy
ReplyDeleteI have yet to make a slaw, but we have a bag of fresh sprouts in the fridge...
DeleteSounds good. I was always one of those people who didn't like brussel sprouts but by reputation rather than actually giving them a proper go. Once I did them one Christmas without overcooking them I realised they are actually pretty tasty!
ReplyDeleteI agree, as a kid I loved them because of their name my mom gave them, baby cabbages. Now I love them because they are delicious, when over cooked!
DeleteI love this combination of burssels sprouts and apples and pecans, looks delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,476.
ReplyDeleteMiz Helen
Thank you Miz Helen.
DeleteGreat combination, yum! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 10, open March 1 to 26. All entries shared on social media if share buttons installed.
ReplyDeleteThanks, see you in April!
DeleteSounds amazing! Thank you so much for sharing your artful food with us every week. Hope you have a safe and healthy week ahead.
ReplyDeleteYou are so welcome!
DeleteWhat an unusual combination! I love all roasted vegetables, but would never have thought to put apples and Brussels sprouts together!
ReplyDeleteThis trio is quite delicious! I love the different flavors each ingredient brings to the finished dish. Thanks for stopping by.
DeleteVisiting again to say thanks so much for linking up with me at #AThemedLinkup 33 for Thanksgiving Recipes.
ReplyDeleteAny time, thanks for dropping by!
DeleteThanks so much for linking up at A Themed Linkup 82 for All Things Thanksgiving. Pinned!
ReplyDeleteDee, you are welcome, thanks for hosting!
DeleteCONGRATS! Your post is FEATURED at A Themed Linkup 83 for Recipes in a Jar from my previous linkup for All Things Thanksgiving.
ReplyDeleteDee, thanks so for featuring this wonderful side-dish!
DeleteI'm going to try this minus the pecans. I can't eat nuts.
ReplyDeleteYou will enjoy this nut free, the roasted Brussels Sprouts and apples are delicious together!
DeleteSuch a wonderful combination fo flavors in this healthy side dish which is perfect for this fall season. Yum!
ReplyDeleteThank you!
DeleteWe couldn't decide between roasted or slaw this year, and went with the slaw, so maybe I can use your recipe at Christmas! The combination of apples, Brussels sprouts, and pecans is great!
ReplyDeleteI agree the three are perfect together. Thanks for stopping by, I appreciate it.
DeleteThanks for sharing at the What's for Dinner party! Hope your week is awesome.
ReplyDeleteHelen, you are welcome and thanks for hosting!
DeleteMy husband loves brussel sprouts. Me, not so much!
ReplyDeleteI understand, there are some things I just don't care for myself! Thanks for stopping by, I appreciate it.
DeleteVisiting again to say thanks so much for linking up at Food Friday 8 for Thanksgiving Recipes. Shared.
ReplyDeleteDee thanks for stopping by, I appreciate it and all your hosting!
DeleteMelynda, my husband and I love Brussels sprouts so I'm always on the lookout for different ways to prepare them. This looks wonderful!
ReplyDeleteI hope you give this recipe a try, they are delicious! Thanks for stopping by, have a great week ahead.
DeleteThis sounds delicious! I love adding apples and pecans to lots of different vegetable side dishes this time of year.
ReplyDeleteThanks! They are one of my favorites to make for dinner, especially for a special time with family.
DeleteNow, this seems like a yummy spin on making them! Thank you for sharing!
ReplyDeleteThank you, and thanks for stopping by, I appreciate it.
DeleteCONGRATS Melynda! Your post is FEATURED at Food Friday 9 for Crock Pot and Instant Pot Recipes from the previous linkup for Thanksgiving Recipes!
ReplyDeleteDee, thank you so much! I appreciate sharing and seeing what your other readers have shared.
DeleteI think roasting is the only way to cook brussels sprouts. This looks like a really delicious side!
ReplyDeleteLeslie, they are a favorite around here! thanks for stopping by, I appreciate it.
DeleteBrussel Sprouts remind me of Christmas and Warm winter nights by the fire. ~ Julie Syl
ReplyDeleteThey are the perfect autumn vegetable, I serve them often during the fresh season.
DeleteI absolutely love pecans, tend to shovel them down by the handful though, I hadn't considered cooking with them. I also do quite like brussel sprouts! :) A fab idea for a Christmas Day dish! Hopping over from #SSPS Simone x
ReplyDeletePecans are perfect in this recipe! Thanks for stopping by, I appreciate it.
DeleteThis looks delicious!
ReplyDeleteSusan, thanks! I have a bag of sprouts in the fridge now for another pan of these!
DeleteThese are some great flavors working together. Adding that to my holiday side dish list.
ReplyDeleteI hope to have them on our table this Thanksgiving, I love this dish! Thanks for stopping by, I appreciate it.
DeleteWe love Brussel sprouts, pecans and apples but I have not as yet combined them, so now I can. Thanks for visiting and sharing with SSPS 285
ReplyDeleteEsme, thank you!
DeleteI love brussel sprouts and apples & pecans sound like a great addition.
ReplyDeleteVisiting from SSPS 285 #50&180
Paula, not only is this tasty, it is so easy to pop into the oven, then just relax until time to serve.
DeleteHi Melynda
ReplyDeleteCongratulations, your post will be featured as member of the week at SSPS 287 on Monday. See you there.
Esme, thanks so much!
DeleteWhat a delicious sounding recipe and so simple. Saw it at SSPS#335 and thanks for co-hosting. My shares this time are #77 through 81. Enjoy this moment and see you soon. Nancy Andres @Colors 4 Health.
ReplyDeleteNancy you are welcome, it is a delicious trio of flavors! Thanks for stopping by, have a great week ahead.
Delete