Brussels sprouts are one of those veggies that can be phenomenal when done right and god awful when done wrong. The Brussels sprouts I remember from childhood were mushy, gross, and a common enemy of anyone with any common sense whatsoever.
Needless to say, I was blown away the first time I had good Brussels sprouts. In complete shock that they could actually taste, not only good, but so good that I couldn’t stop eating them.
Not only do Brussels sprouts stand out as the king of protein among the veggies at a whopping 3 grams per cup, but they also have high levels of vitamin A, vitamin C, and fiber which will help fill you up and keep you full.
Balsamic Brussels sprouts takes this winter vegetable up a notch with toasted pecans, cranberries, and a tangy, rich sauce that ties it all together perfectly. This is a simple, versatile side that can be served with pretty much anything. The trick is to get the Brussels sprouts to the right level of doneness where they are browned enough to get that caramelized, roasted flavor.
Also, I cannot stress the importance of using high quality balsamic vinegar enough in ALL recipes. Okay, maybe here and there you can sneak the cheap stuff in, but for a recipe like this where it is a key ingredient, you really need to use the good stuff to get the full effect. Follow the steps below and you will be on your way to breaking down your childhood repulsions and adding a new vegetable to your repertoire!
Balsamic Brussels Sprouts
Prep time: 10 min
Cooking time: 40 min
1 lb. Brussels sprouts
Salt and pepper
I1 Tbsp. olive oil
3 Tbsp. butter
1/3 cup balsamic vinegar
1 tsp. soy sauce
1/3 cup halved or chopped pecans
1/3 cup dried cranberries
Preheat oven to 400 degrees F. Peel the bitter outer leaves off of each sprout, then cut the stem off and cut in half. Rub sprouts with olive oil and then season with salt and pepper to taste. Spread out on a lined baking sheet and roast in oven for 30 – 40 minutes until lightly browned and crisp on the outside.
Meanwhile, place pecans into a small sauce pan over low heat. Let toast for 7-10 mins until they start to smell toasty. It is easy to burn nuts so watch the pecans closely and stir often. Remove nuts from pan and set aside. Wipe nut residue from pan and return to burner.
Add butter and melt on low-medium heat until it starts to brown (5- 10 min). Add balsamic vinegar and continue to heat for 5 – 8 minutes until vinegar has reduced slightly. Add soy sauce and remove from heat. When Brussels sprouts are done roasting, transfer to a serving dish, drizzle balsamic glaze onto sprouts, and sprinkle with cranberries and nuts. Give them mixture a quick stir and serve.
Nutrition per Serving
Carbs: 24 g
Fat: 23 g
Protein: 4 g
Sodium: 248 g
Sugar: 15 g