Califonia Bountiful
Side Dish

Roasted Brussels sprouts with apples, cherries and pecans

Kellie Black is a big fan of Brussels sprouts: "I love the flavor, and you can do so many different things with them." Roasting the sprouts for this recipe results in a sweet, caramelized vegetable, but she also likes to shred them and eat them raw in salads.

Chef Kellie Black
Mâche, Visalia

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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

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