Print this recipe

Roasted Brussels sprouts with apples, cherries and pecans

Recipe by:Chef Kellie Black
Mâche, Visalia


  • Chive vinaigrette
    1/4 cup olive oil
    1/4 cup red wine vinegar
    2 tbsp. chopped fresh chives
    2 tsp. chopped fresh garlic
    Kosher salt, to taste
  • Roasted Brussels sprouts
    1 lb. Brussels sprouts, trimmed and halved
    2 tbsp. olive oil
    1/2 tsp. kosher salt
    1/8 tsp. cayenne pepper
    1 cup sliced apple
    1/2 cup dried cherries or other dried fruit
    1/4 cup chopped pecans


For vinaigrette: In a small bowl, whisk together all ingredients until well blended. Set aside.

For Brussels sprouts: Preheat oven to 400 degrees. Place halved Brussels sprouts in a baking dish. Drizzle with olive oil and sprinkle with salt and cayenne pepper; toss to coat. Roast 15 minutes. Stir in apple, cherries and pecans. Roast 5 to 10 minutes more or until sprouts are crisp-tender and light brown. Drizzle desired amount of chive vinaigrette over sprouts. (Leftover vinaigrette can be refrigerated up to 5 days.) 

Serves 4 to 6

Califonia Bountiful