Diane’s Oven Roasted Brussels Sprouts with Pecans & Apricots


  • 1lb fresh Brussels sprouts (cleaned, trimmed and halved)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon dried ground rosemary
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper, to taste
  • 1/4 cup pecans (lightly toasted and coarsely 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, salt and pepper. Whisk thoroughly.
  4. Add mixture to Brussels sprouts and toss gently.
  5. Place in an even layer on baking sheet(s) lined with parchment paper.
  6. Bake about 15 minutes until crisp/tender; shaking pan hallway through.
  7. Remove from oven and stir in pecans and cranberries
  8. Enjoy!