Roasted Balsamic Brussels Sprouts
Recipe GLPR212e097a607841
Tender roasted Brussels sprouts tossed with toasted pecans and tart-sweet cranberries, finished with a rich balsamic glaze made from reduced balsamic vinegar and apple juice. A vibrant, naturally sweet side dish that pairs beautifully with poultry or roasted meats.
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Ingredients
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup coarsely chopped pecans
½ cup balsamic vinegar
½ cup 100-percent apple juice
¼ cup dried cranberries
Directions
Preheat your oven to 425°F.
In a large bowl, combine the trimmed and halved Brussels sprouts with the olive oil, salt, and black pepper. Toss well to coat evenly.
Spread the Brussels sprouts in a single layer on a large rimmed baking sheet and roast for 10 minutes.
Scatter the pecans over the Brussels sprouts, stir gently, and continue roasting for 5 to 7 minutes more, until the Brussels sprouts are tender and lightly browned and the pecans are golden brown.
While the vegetables finish roasting, combine the balsamic vinegar and apple juice in a small saucepan over medium-high heat. Bring the mixture to a boil.
Reduce the heat to medium and simmer for approximately 15 minutes, stirring frequently to prevent scorching, until the glaze is thickened and reduced to about ¼ cup.
Remove the glaze from the heat and set aside.
Transfer the roasted Brussels sprouts and pecans to a large serving bowl and stir in the dried cranberries.
Drizzle the warm balsamic glaze over the Brussels sprout mixture and toss gently until all ingredients are well combined.
Serve immediately while the Brussels sprouts are still warm.
