Balsamic Brussels Sprouts
from kristineskitchenblog.comThis Balsamic Brussels Sprouts recipe pairs golden roasted Brussels sprouts with a maple-balsamic glaze, fresh garlic, pecans and dried cranberries. Make them for a holiday meal or serve them alongside baked chicken or pork on a weeknight.
Servings: 6 servings
Calories: 255kcal
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- ¼ cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 4 cloves garlic minced
- ⅔ cup raw pecans
- ½ cup dried cranberries
Instructions
- Preheat oven to 425° F.
- Trim stem ends off Brussels sprouts and cut sprouts in half. Place on a rimmed baking sheet (I use a nonstick baking sheet. If not nonstick use parchment paper.) Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out in an even layer on the baking sheet.2 pounds Brussels sprouts, 2 tablespoons olive oil, salt, black pepper
- Bake for 15-20 minutes, until Brussels sprouts are almost tender.
- Meanwhile, stir together the maple syrup and balsamic vinegar.¼ cup pure maple syrup, 1 tablespoon balsamic vinegar
- Remove Brussels sprouts from the oven and add garlic and pecans to the pan. Pour the syrup mixture over the top and toss until everything is evenly coated. Return the pan to the hot oven and roast for 5-10 minutes more, until pecans are toasted and Brussels are golden and tender.4 cloves garlic, ⅔ cup raw pecans
- Stir in dried cranberries and serve.½ cup dried cranberries
Video
Notes
- Make Ahead Instructions: I recommend doing the initial 15-20 minute bake time (steps 1-3 of the recipe) and then refrigerating the Brussels sprouts once cool. This can be done the day of or up to one day ahead. When you are ready to serve, continue with the recipe by adding the garlic, pecans and maple balsamic glaze. Roast for 5 to 10 minutes, or until heated through and tender. Then add the cranberries and serve.
- Store leftover Brussels sprouts for up to 2-3 days in an airtight container in the refrigerator.
- The best way to reheat these is to put them on a pan in a 350° oven for about 10 minutes, or until warm and re-crisped.
- See the post above for recipe variations, such as adding butternut squash, bacon or pomegranate seeds.
Nutrition
Serving: 1/6 recipe | Calories: 255kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 41mg | Potassium: 679mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1146IU | Vitamin C: 129mg | Calcium: 91mg | Iron: 3mg
