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.
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
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