Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans

• 1 pound Brussels sprouts, trimmed and halved
• 1 large onion, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 teaspoons salt or to taste
• 2 baking apples, such as Braeburn or Granny Smith, peeled, cored, and cut into 1-inch pieces
• 1/4 cup apple cider vinegar
• 1 cup honey-roasted pecans (recipe follows)
• Freshly ground black pepper
• 1 cup pecan halves
• 2 tablespoons honey
• 1 teaspoon salt
• (makes 1 cup)

1. Preheat the oven to 500F.
2. Place the Brussels sprouts and onions in a 9 x 13-inch baking dish.
3. Add the olive oil and salt, and toss to coat.
4. Roast until the Brussels sprouts begin to brown, about 15 minutes.
5. Add the apples, mix, and return to the oven.
6. Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.
7. Remove the dish from the oven, add the vinegar, and toss to incorporate.
8. Season with additional salt, if desired, and transfer to a platter.
9. Top with the pecans and a generous sprinkle of pepper.
10. Serve immediately.
11. Preheat the oven to 325F.
12. Place the pecans on a rimmed baking sheet.
13. Drizzle on the honey, add the salt, and toss to coat.
14. Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
15. Remove the pecans from the oven and allow to cool before using or serving.

brussels, onion, olive oil, salt, baking apples, apple cider vinegar, honey, freshly ground black pepper, pecan halves, honey, salt

Taken from www.epicurious.com/recipes/food/views/roasted-brussels-sprouts-with-apples-and-honey-roasted-pecans-389568 (may not work)