Herbs de Provence Roasted Brussel Sprouts

The heady and herbaceous combination of thyme, marjoram, rosemary, basil, sage, and lavender pair so well with these roasted, rustic brussel sprouts. A little splash of balsamic and a hearty sprinkling of dried apricots and chopped pecans make this a stunning side dish, perfectly paired with any main dish.

Serves 4 

Ingredients: 

1/4 cup Gil’s California Extra Virgin Olive Oil 

1 lb. fresh brussel sprouts, halved  

3 garlic cloves, peeled and minced 

1/2 yellow onion, peeled and sliced 

1 teaspoon San Fran Sea Salt 

1 teaspoon Big Sur Gourmet Herbs de Provence 

1/4 cup Gil’s Balsamic Vinegar from Modena 

2 tablespoons dried apricots, diced 

2 tablespoons pecans, diced 

Instructions 

Preheat oven to 400°F. Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the brussel sprouts and sauté until nicely seared, about 3 minutes. Add the garlic, onion, salt, herbs de Provence, and balsamic to the skillet, stir to combine, and place in the oven. Roast for 20 minutes or until the brussel sprouts are tender. Once tender, remove the skillet from the oven, and transfer the sprouts to a serving plate or platter. Sprinkle the brussel sprouts with apricots and pecans before serving.