OLYMPUS DIGITAL CAMERA Vegetables, Brussels sprouts with apples and pecans 3

2 tablespoons olive oil, plus additional to finish

2 tablespoons butter

1 pound Brussels sprouts (outer leaves removed, quartered)

1 honeycrisp apple, cored, halved and diced

1 tablespoon sherry vinegar, more to taste

1 cup pecan halves, toasted and chopped

1 to 2 tablespoons honey or chestnut honey

½ cup parsley leaves

kosher salt and freshly ground black pepper, to taste

  1. In a steamer set over boiling water, steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. Pat dry with paper towels.
  1. Heat a large cast iron skillet with olive oil and butter over medium high heat. Add apples and cook 2 minutes.  Add Brussels sprouts, toss to combine and cook until they are heated through and beginning to caramelize, 2 to 3 minutes.
  1. Remove from the heat, add the sherry vinegar, pecans, honey and parsley. Quickly toss to combine, season with salt and pepper and remove to a platter.  Drizzle with olive oil to finish if desired.

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