Balsamic Brussels Sprouts

Balsamic Brussels Sprouts with Pecans and Cranberries

If you’re looking for a side dish that’s both vibrant and full of flavor, look no further than these Balsamic Brussels Sprouts with Pecans and Cranberries. Roasted Brussels sprouts are transformed by a tangy balsamic glaze and finished with a pop of sweetness from dried cranberries or pomegranate arils. This recipe is a perfect balance of savory, sweet, and nutty, making it ideal for holiday gatherings or any weeknight meal.

Why You’ll Love This Recipe

Brussels sprouts have become a beloved veggie side, especially when roasted to crispy perfection. In this recipe, the addition of balsamic vinegar and honey brings out their natural sweetness, while toasted pecans add a delicious crunch. The cranberries or pomegranate arils provide a hint of tartness and a beautiful burst of color, making this dish as visually appealing as it is tasty.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil
• 1½ tbsp balsamic vinegar
• 2 tsp honey or maple syrup
• ½ tsp sea salt
• Freshly ground black pepper, to taste
• ⅓ cup toasted pecan halves
• 2 tbsp dried cranberries or pomegranate arils
• Fresh parsley leaves, for garnish

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Prepare the Brussels Sprouts

1. Place the halved Brussels sprouts on the lined baking sheet.
2. Drizzle with olive oil, balsamic vinegar, and honey or maple syrup.
3. Sprinkle with sea salt and freshly ground black pepper, then toss to coat everything evenly.
4. Arrange the Brussels sprouts cut side down in a single layer, leaving space around each one to ensure even roasting.

Step 3: Roast the Brussels Sprouts

1. Roast the Brussels sprouts for 20-30 minutes, or until they’re tender and golden brown around the edges. The exact timing may vary based on the size of the sprouts.
2. Check for doneness around the 20-minute mark and adjust accordingly.

Step 4: Assemble and Serve

1. Transfer the roasted Brussels sprouts to a serving dish.
2. Gently toss them with the toasted pecan halves and cranberries or pomegranate arils.
3. Garnish with fresh parsley leaves for a pop of color and serve warm.

Recipe Notes

• Alternative Sweeteners: You can use maple syrup instead of honey for a slightly different flavor profile.
• Add a Touch of Cheese: For extra richness, sprinkle crumbled feta or goat cheese on top before serving.
• Toasting Pecans: Toasting the pecans beforehand intensifies their flavor. Simply heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.

Nutrition Information

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Calories: 180 kcal per serving
• Servings: 4 servings

Final Thoughts

These Balsamic Brussels Sprouts with Pecans and Cranberries are a delicious way to enjoy a healthy vegetable that’s packed with flavor. Perfect for any festive spread or as a cozy side for fall and winter meals, this dish brings together textures and flavors that are sure to impress. Whether you’re serving it for a holiday feast or simply enjoying a family dinner, this side dish will add a touch of elegance to your table.

Balsamic Brussels Sprouts

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

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Description

These Balsamic Brussels Sprouts are a flavorful and festive addition to any holiday table. Roasted until caramelized and golden, they’re perfectly paired with toasted pecans, dried cranberries, and a hint of honey. The balsamic vinegar adds a rich depth, balancing the natural sweetness and creating a warm, satisfying dish.

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Ingredients

Scale 1x2x3x

1 lb Brussels sprouts, trimmed and halved
2 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
2 tsp honey or maple syrup
½ tsp sea salt
Freshly ground black pepper, to taste
⅓ cup toasted pecan halves
2 tbsp dried cranberries or pomegranate arils
Fresh parsley leaves, for garnish

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Instructions

Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Brussels Sprouts: Place halved Brussels sprouts on the baking sheet. Drizzle with olive oil, balsamic vinegar, and honey. Sprinkle with sea salt and a few grinds of black pepper, then toss to coat evenly. Arrange sprouts cut side down in a single layer, with space around each for even roasting.
Roast: Roast Brussels sprouts for 20-30 minutes, or until they’re tender and golden brown around the edges. Timing may vary based on the size of the sprouts.
Assemble and Serve: Transfer roasted Brussels sprouts to a serving dish. Gently toss with toasted pecans and cranberries or pomegranate arils. Garnish with fresh parsley and serve warm.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 180