Ingredients

The following ingredients have 4 Servings
  • 12 oz brussels sprouts ((wash, trim and cut in half))
  • 1½ Honeycrisp apples ((cut into 1-inch cubes))
  • 3 oz pancetta ((small diced))
  • ½ tbsp olive oil
  • 10 large fresh sage leaves ((finely chopped))
  • 2 teaspoons maple syrup
  • 2 teaspoons apple cider vinegar
  • ½ tsp salt ((use less or more salt according to your liking))
  • ¼ tsp black pepper
  • pecans ((toasted))

Instruction

  • Preheat the oven to 450°F.
  • Blanch the brussels sprouts in salted boiling water for 2 minutes. Shock them in ice water. Drain and pat dry.
  • In a large mixing bowl, add all ingredients, except pecans. Toss to coat and transfer to a large a baking sheet.
  • Roast in the upper third of the oven, stirring once halfway through roasting until sprouts are brown on edges and tender for about 15-20 minutes. Adjust seasoning with salt and pepper if needed.
  • Remove from the heat and serve with toasted pecans.