BRUSSELS SPROUTS WITH APPLES AND PECANS (for four)
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
- 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.
- 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.
- 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.