Description
This Balsamic Brussels Sprouts recipe features tender, roasted Brussels sprouts coated in a tangy balsamic glaze with a hint of sweetness from honey, complemented by crunchy toasted pecans and sweet dried cranberries, making it a perfect side dish for any meal.
Ingredients
Scale
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For Garnish
- ⅓ cup toasted pecan halves
- 2 tablespoons dried cranberries or pomegranate arils
- Fresh parsley leaves, for garnish
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Brussels Sprouts: Place the trimmed and halved Brussels sprouts on the prepared baking sheet. Drizzle evenly with olive oil, balsamic vinegar, and honey or maple syrup. Sprinkle with sea salt and freshly ground black pepper. Toss everything together to coat the sprouts thoroughly.
- Arrange for Roasting: Arrange the Brussels sprouts cut side down in a single layer on the baking sheet, ensuring there’s some space between each sprout for even roasting.
- Roast: Roast in the oven for 30 minutes or until the Brussels sprouts are tender and golden brown around the edges. Timing may vary depending on the size of the sprouts. Stir or shake the pan halfway through roasting if desired for even browning.
- Season and Serve: Remove from the oven and adjust seasoning if needed. Transfer the roasted Brussels sprouts to a serving dish and gently toss with toasted pecans and dried cranberries or pomegranate arils.
- Garnish and Enjoy: Garnish with fresh parsley leaves and serve warm as a delicious side dish.
Notes
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- Maple syrup can be used instead of honey for a vegan option.
- If fresh parsley is unavailable, substitute with fresh cilantro or chives.
- For extra flavor, sprinkle a pinch of red pepper flakes before roasting.
- Ensure Brussels sprouts are cut evenly for uniform cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
