Diane’s Oven Roasted Brussels Sprouts with Toasted Pecans & Dried Apricots

November 2, 2020


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:

  1. Preheat oven to 375 degrees
  2. Place Brussels sprouts in a large bowl
  3. In a small bowl combine oil, garlic, vinegar, rosemary, slat and pepper. Whisk thorougly
  4. Add mixture to Brussels sprouts and toss genty
  5. Place in an even layer on baking sheet(s)
  6. Bake about 15mins until crisp/tender; shaking pan hallway through
  7. Remove from oven and stir in pecans and cranberries
  8. ENJOY!
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