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