The aroma wafting from the oven when you roast Honey Balsamic Brussels Sprouts with Pecans is like a warm hug for your taste buds. Picture those tender little green gems caramelizing in a sweet and tangy sauce while crunchy pecans dance atop them, creating an irresistible symphony of flavors that will have you drooling in anticipation.
I remember the first time I made these delightful morsels; it was during a family gathering where everyone was too busy arguing over who would cook the turkey. I slipped into the kitchen and whipped up this dish, hoping no one would notice my sneaky little secret weapon. Spoiler alert: they noticed, and I was hailed as the vegetable hero of the day!
Why You'll Love This Recipe
- This recipe is incredibly simple to prepare and requires minimal ingredients.
- The balance of sweet and savory makes it a crowd-pleaser at any gathering.
- Visually stunning with its vibrant colors and textures, it’s sure to impress guests.
- Plus, it’s versatile enough to pair beautifully with various main courses or stand alone as a light meal.
Sharing this dish led to so many smiles around the table; it became an instant family favorite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Brussels Sprouts: Choose firm, bright green sprouts for the best flavor; look for small ones as they tend to be sweeter.
- Honey: Go for raw honey if you can find it; it adds a richer flavor compared to processed varieties.
- Balsamic Vinegar: Opt for high-quality balsamic vinegar; it should be thick and syrupy for maximum flavor impact.
- Pecans: Toast your pecans lightly before adding; this brings out their nutty goodness and enhances their crunch.
- Olive Oil: Use extra virgin olive oil for drizzling; its fruity notes complement the sweetness of honey beautifully.
- Salt and Pepper: Freshly ground black pepper adds a kick; use kosher salt for even seasoning.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 400°F (200°C). Getting that oven nice and hot will ensure our little sprouts caramelize perfectly. Line a baking sheet with parchment paper—this makes cleanup easier than trying to scrub baked-on brussels after dinner.
Next step: Trim the ends off the Brussels sprouts and cut any larger ones in half. You want them all about the same size so they cook evenly. Toss them in a bowl with olive oil, salt, and pepper until they’re nicely coated—think of giving them a spa day before they hit the oven!
Now comes the magic part—drizzle those beauties with honey and balsamic vinegar! Be generous but don’t drown them; we want a lovely glaze without swimming pools of sauce. Toss again until everything is well coated.
Spread your honey-balsamic-coated Brussels sprouts onto your baking sheet in a single layer. Ensure they’re not crowding each other; otherwise, they’ll steam instead of roast—nobody wants soggy sprouts!
Slide that tray into your preheated oven and roast for about 20-25 minutes. Halfway through cooking time, give them a stir to ensure even browning; you’ll know they’re ready when they look golden brown and smell divine!
Once out of the oven, immediately sprinkle toasted pecans over your roasted sprouts while they’re still warm—they’ll stick better this way. Give everything one last gentle toss before serving—a final coat of glory!
Serve these Honey Balsamic Brussels Sprouts warm as an appetizer or side dish at your next dinner party or holiday feast—they’re sure to be gobbled up faster than you can say “more please!”
You Must Know
- Mastering Honey Balsamic Brussels Sprouts with Pecans will wow your guests and elevate your side dish game.
- These sprouts offer a delightful crunch combined with a tangy sweetness that makes them irresistible.
- Plus, they pair wonderfully with almost any main course, making them versatile for any feast.
Perfecting the Cooking Process
Start by roasting the Brussels sprouts at a high temperature to get that perfect caramelization. While they roast, prepare the honey balsamic glaze and pecans to ensure everything comes together seamlessly.
Add Your Touch
Feel free to swap out the pecans for walnuts or add some dried cranberries for extra sweetness. A sprinkle of feta cheese also elevates the flavor profile and adds creaminess.
Storing & Reheating
Store leftover Brussels sprouts in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain their crispy texture, avoiding sogginess.
Chef's Helpful Tips
- Always cut Brussels sprouts evenly to ensure uniform cooking; this prevents some from being overcooked while others remain crunchy.
- Additionally, tossing them halfway through roasting helps achieve even caramelization.
- Lastly, taste before serving—adjust seasoning if needed for a more flavorful experience.
Cooking these Honey Balsamic Brussels Sprouts with Pecans turned into a family favorite after my brother declared them “better than dessert” at Thanksgiving!
FAQ
Can I use frozen Brussels sprouts instead of fresh?
Yes, but fresh ones yield better texture and flavor when roasted.
How do I know when the Brussels sprouts are done?
They should be golden brown on the outside and tender inside when pierced with a fork.
What can I serve with Honey Balsamic Brussels Sprouts?
These delicious sprouts pair well with chicken, turkey, or even a hearty vegetarian grain bowl.
Honey Balsamic Brussels Sprouts with Pecans
Honey Balsamic Brussels Sprouts with Pecans are a sweet and savory side dish that will elevate any meal. This simple recipe features roasted Brussels sprouts glazed in honey and balsamic vinegar, topped with crunchy pecans.
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp honey
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/2 cup pecans, toasted and chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts in a bowl with olive oil, salt, and pepper until evenly coated.
- Drizzle honey and balsamic vinegar over the Brussels sprouts, tossing again for even coverage.
- Spread the sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through.
- Once golden brown, remove from the oven and immediately sprinkle toasted pecans on top. Toss gently before serving.
Notes
- For added sweetness, consider mixing in dried cranberries or swapping pecans for walnuts.
- Store leftovers in an airtight container for up to three days; reheat in the oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
