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 are a little sweet, slightly tangy, paired with toasted pecans for crunch make these more of a treat than a side dish!
- 2 lbs Brussel Sprouts Halved
- 1 tbsp olive oil
- 1/2 cup balsamic vinegar
- 1/4 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!