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Maple Balsamic Brussels Sprouts with Apples + Pecans

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

Brussels Sprouts

  • 1 lb bag brussels sprouts (10-15), halved
  • 1/2 cup pecans, chopped
  • 1 apple, diced
  • 2-3 tbsp olive oil or avocado oil
  • 1/2 cup pomegranate seeds

Vinaigrette

  • 3 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • pepper, to taste

Instructions 

  • Preheat the oven to 400 degrees and line two baking trays with parchment paper.
  • Cut the brussels sprouts in half and place on one of the baking trays. Add 2 tbsp of olive or avocado oil, a sprinkle of salt and pepper, and mix together to coat brussels in oil.
  • Roast brussels sprouts for 20 minutes or until crispy (shake them loose at the halfway mark).
  • On the second baking tray, add pecans and chopped apples and 1 tbsp of olive or avocado oil. Mix together to coat apples and nuts in oil.
  • Roast the pecans and apples for 10 minutes and set aside.
  • While everything is in the oven, make your vinaigrette and set aside.
  • Remove brussels from the oven. Let them cool for 5 minutes, then add pecans and apples, and top with pomegranate seeds. Add in dressing and mix well and ENJOY!
Did you make this recipe?Tag @girlswhoeat!