Caramelized Balsamic Brussels Sprouts

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Get ready to fall in love with Brussels sprouts all over again. This recipe for Caramelized Balsamic Brussels Sprouts perfectly balances the natural bitterness of the vegetable with a sweet, tangy glaze and the crunch of pecans. It's a simple, delicious side dish that elevates any meal in an instant.

Ingredients for Caramelized Balsamic Brussels Sprouts

Brussels sprouts are the star of this dish, offering a crispy, caramelized texture when roasted. Olive oil helps them roast evenly and adds a subtle richness. The balsamic vinegar and honey create a luscious glaze that's both sweet and tangy. Salt and black pepper enhance the flavors, while pecans add a buttery crunch. Finally, dried cranberries bring a hint of sweetness and chewiness that complements the dish beautifully.

Tips & Tricks

  • Don't overcrowd the pan. Allowing space between the sprouts ensures they get crispy instead of steaming.
  • Use a dark baking sheet for better caramelization.
  • If the glaze isn't thickening, let it simmer a bit longer. It should coat the back of a spoon when ready.

Serving Suggestions

This dish pairs wonderfully with roasted chicken or pork tenderloin. For a vegetarian meal, serve it alongside a creamy risotto or a hearty grain salad. It also shines as part of a holiday spread, complementing turkey or ham beautifully.

Frequently Asked Questions

Can I make this dish in advance?
You can roast the Brussels sprouts a few hours ahead of time and reheat them in the oven. Add the glaze, pecans, and cranberries just before serving to maintain freshness.
What if I don't have pecans?
Walnuts or almonds make excellent substitutes for pecans if needed.
How can I make this vegan?
Swap the honey for maple syrup, and you've got a delicious vegan version of this dish.

Caramelized Balsamic Brussels Sprouts Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). You want to make sure it's nice and hot when those Brussels sprouts go in. While the oven’s warming up, give the Brussels sprouts some love by trimming off the ends and slicing them in half. This maximizes their surface area for caramelization.

Next, grab a large bowl and toss those Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re well-coated—this is key for getting them crispy. Spread them out on a baking sheet in a single layer to ensure even roasting.

Pop them in the oven and let them roast for about 25-30 minutes. You’ll want to stir them halfway through to make sure they brown evenly. Meanwhile, let’s get that glaze going. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Stir frequently, and let it simmer until it thickens to a syrupy consistency, roughly 5 minutes.

Once the Brussels sprouts are done, remove them from the oven and drizzle them with the balsamic glaze. This is where the magic happens! Finally, sprinkle the chopped pecans and dried cranberries over the top before serving. Enjoy the beautiful balance of flavors and textures.

Why You'll Love This Recipe

  • Quick and easy preparation that's perfect for weeknight dinners.
  • Beautifully caramelized Brussels sprouts with a sweet and tangy balsamic glaze.
  • A delightful mix of textures with crunchy pecans and chewy cranberries.
  • It's a crowd-pleaser, even for those who think they don't like Brussels sprouts!

Ingredients

1 lb Brussels sprouts
2 tbsp olive oil
1/4 cup balsamic vinegar
2 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped pecans
2 tbsp dried cranberries

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Spread them out on a baking sheet in a single layer.
5. Roast in the preheated oven for 25-30 minutes until golden brown and tender, stirring halfway through.
6. While roasting, in a small saucepan over medium heat, combine balsamic vinegar and honey. Stir frequently and let it simmer until it thickens to a syrupy consistency, about 5 minutes.
7. Remove the Brussels sprouts from the oven and drizzle with the balsamic glaze.
8. Sprinkle with chopped pecans and dried cranberries before serving.

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