The flavors of fall are absolutely comforting! These Honey Balsamic Brussel Sprouts are just that absolute comfort. A little sweet, slightly tangy and paired with toasted pecans for crunch make these more of a treat than a side dish!
Growing up I can honestly say I never saw a Brussel sprout. Then one day during one of my many health kicks I saw this tiny cabbages and thought why not! There was a lot of trials and errors on top of a lot of research before I found a way to cook them where I enjoyed their flavor.
Finally I found that slow roasting them took away the bitterness, it doesn’t make them mushy, and gives them a nice seasonal flavor.
One day I was making an eggplant stack for lunch, and I like to make a red wine balsamic reduction to drizzle on top…Yum!! I accidently made too much and because I did not want to waste it I thought what else I could use it for. That is when I had an aha moment! Add honey and toss the Brussel sprouts in it for dinner.
It was wonderful,, but it needed a little something. Do you know what I mean? You’re eating something and it is good but there is just something missing. That is when I decided to try it with another fall staple, pecans… toasted pecans!
The heavenly pairing was the perfect mixture of sweet, tangy, toasty with a little crunch.
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Honey Balsamic Brussel Sprouts
- 2 lbs Brussel Sprouts Halved
- 1 tbsp olive oil
- ½ cup balsamic vinegar
- ¼ cup red wine merlot
- 2 tbsp honey
- 1 cup pecans halved
- Preheat oven to 275 degrees
- Line a baking dish with baking parchment paper
- Toss your halved Brussel sprouts with the olive oil and spread out on baking sheet. Make sure you do not crowd or overlap them.
- Bake for 45 minute
- Up oven temp to 350 degrees toss pecans on tray with Brussel sprouts and bake an additional 15 minutes
- In a small sauce pan add balsamic vinegar and red wine, cook until it is reduced to half the amount you put in. I recommend over medium low heat, you want it to bubble but not boil.
- Once reduced remove from the heat and add the honey.
- When Brussel sprouts are done cooking remove from oven and toss them in balsamic, red wine, and honey.
- Optional: you can toss the pecans if you want, or just sprinkle them on top when you are done.
- Allow to cool slightly and enjoy!
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