Carmelized Brussel Sprouts with Apples and Pecans

By clawson

\by Michael Symon

Ingredients

• 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)

Details

Adapted from thechew.com

Preparation

Step 1

eat 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.