Ingredients

The following ingredients have 4 Servings
  • 2 pounds Brussels sprouts, washed, trimmed and halved
  • 2 medium shallots, minced
  • sea salt and freshly ground pepper, to taste
  • 1 cup white wine
  • ¼ cup ghee
  • zest of 1 lemon
  • 1 sweet apple, cored and diced
  • 1 cup pecan pieces
  • 1 teaspoon chopped fresh thyme, or ⅓ teaspoon dried
  • ½ cup grated Zamorano or Pecorino Romano cheese (optional)

Instruction

  • Heat the oven to 350 F.
  • In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper and mix together.
  • Pour the white wine into the dish and place spoonfuls of ghee on top of the sprouts, making sure all areas of the dish have ghee.
  • Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.
  • Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.