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Caramelized Brussels Sprouts with Apples and Pecans MICHAEL SYMON

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ingredients
CARAMELIZED BRUSSELS SPROUTS WITH APPLES AND PECANS
2 tablespoons olive oil (plus additional to finish)
2 tablespoons butter
1 pound Brussels sprouts (outer leaves removed, quartered)
1 honeycrisp apples (cored, halved, diced)
3 tablespoons sherry vinegar
1 cup pecans halves (toasted, chopped)
2-3 tablespoons honey or chestnut honey
1/2 cup parsley leaves
Kosher salt and freshly ground black pepper (to taste)

directions
Heat a large cast iron skillet with olive oil and butter over medium-high heat. Add Brussels sprouts, season with salt and pepper, and cook until the sprouts just begin to caramelize, about 4-5 minutes.
Add apples and toss to combine, and cook until the apples and Brussels sprouts are caramelized and almost tender, but still have a bite, another 3-4 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.
Tip: To save time, precut your Brussels sprouts and place in a zip-top bag with a damp paper towel the day before your Thanksgiving meal.

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