Diane’s Oven Roasted Brussels Sprouts with Toasted Pecans & Dried Apricots
November 2, 2020
Ingredients:
1lb fresh Brussels sprouts (cleaned, trimmed and halved)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon rice wine vinegar
2 teaspoons dried rosemary
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
1/4 cup pecans (lightly toasted and corsely chopped)
1/4 cup dried apricots (coarsely chopped)
Step-by-Step Directions:
- Preheat oven to 375 degrees
- Place Brussels sprouts in a large bowl
- In a small bowl combine oil, garlic, vinegar, rosemary, slat and pepper. Whisk thorougly
- Add mixture to Brussels sprouts and toss genty
- Place in an even layer on baking sheet(s)
- Bake about 15mins until crisp/tender; shaking pan hallway through
- Remove from oven and stir in pecans and cranberries
- ENJOY!