4 ratings

Roasted Brussels Sprouts With Apples and Pecans

If you haven’t fallen in love with Brussels sprouts yet, then this is the recipe for you

Recipe Courtesy of Dr. Axe

“Dressed up and humble at the same time, these Roasted Brussels Sprouts with Apples & Pecans will have you wondering why you ever avoided (or maybe despised!) the tiny green cabbage.”

-Dr. Axe


For the Roasted Brussels Sprouts With Apples and Pecans

  • 2 Pounds Brussels sprouts, washed, trimmed, halved
  • 2 Medium shallots, minced
  • Sea salt and freshly ground pepper
  • 1 Cup white wine
  • 1/4 Cup ghee
  • 1 lemon, zest only
  • 1 Apple, cored and diced
  • 1 Cup pecan pieces
  • 1 Teaspoon chopped fresh thyme, or 1/3 teaspoon dried
  • 1/2 Cup grated Zamorano cheese


For the Roasted Brussels Sprouts With Apples and Pecans

Heat the oven to 350 Fahrenheit.

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 spoon 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.