Cast Iron Brussels Sprouts with Apples and Pecans
Special thanks to our friend Robyn for this recipe... in her words, "My hubby did not like Brussels Sprouts until I made these! They are super fabulous!!!"
- 3 tablespoons Butter Infused Olive Oil (plus more to finish)
- 1 tablespoons butter
- 1 pound Brussels sprouts (quartered)
- 1 large Honeycrisp apple (cored, halved, diced)
- 3 tablespoons Cranberry Pear White Balsamic Vinegar
- 1 cup pecans halves (toasted, chopped)
- 2-3 tablespoons local honey (I get mine at Mapleton Farm!)
- Kosher salt and freshly ground black pepper (to taste)
- Heat a large cast iron skillet with Butter Infused Olive Oil and butter over medium-high heat. Add Brussels sprouts, season with salt and pepper, and cook until the sprouts just begin to caramelize, about 4-5 minutes.
- Add apples and toss to combine, and cook until the apples and Brussels sprouts are caramelized and almost tender, but still have a bite, another 3-4 minutes.
- Remove from the heat, add the Cranberry Pear White Balsamic Vinegar, pecans, & honey. Quickly toss to combine, season with salt and pepper and remove to a platter. Drizzle with Butter Infused olive oil to finish if desired.
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