Balsamic Brussels Sprouts
User Reviews
5
Balsamic Brussels Sprouts
Description
This recipe for Balsamic Brussels Sprouts begins by trimming and halving fresh sprouts, then drizzling them with extra virgin olive oil, balsamic vinegar, and honey. A sprinkle of sea salt and freshly ground black pepper seasons the sprouts before they are arranged cut side down on a parchment-lined baking sheet, allowing the cut edges to caramelize during roasting. Baking at 425°F for 20 to 30 minutes produces tender sprouts with crispy, browned edges, depending on their size. After roasting, the sprouts are carefully tossed with toasted pecan halves and dried cranberries (or pomegranate arils), adding crunchy and tart notes to the dish. Garnishing with fresh parsley leaves brings a fresh herbal brightness. This combination of ingredients creates a balance of savory, sweet, and tangy flavors along with varied textures, elevating roasted Brussels sprouts to a tasty accompaniment for a wide range of main courses.
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 salt sea salt
- black pepper freshly ground
- ⅓ cup pecan halves toasted
- 2 tablespoons dried cranberries or pomegranate arils
- parsley for garnish, fresh leaves
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey. Sprinkle with the salt and several grinds of pepper and toss to coat. Arrange the Brussels sprouts cut side down in a single layer, leaving a little space around each one.
- Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. Season to taste.
- Transfer to a serving dish and gently toss with the pecans and cranberries. Garnish with parsley and serve.
User Reviews
Overall Rating
5
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