Happy Wednesday, kiddos!
We are almost done with the first week of January 2016… CAN YOU BELIEVE IT? (me either!)
As we were cleaning out our fridge (because who doesn’t love reorganizing their house on January 2nd?), I found a forlorn bag of Brussels sprouts in the bottom of our crisper drawer. Never one to waste food, I knew it was now or never… the Brussels sprouts needed to be made NOW.
While plain roasted Brussels sprouts are divine, sometimes a few simple ingredients can take them over the top. Like some chopped pecans, some sweet dried cranberries, and a decadent balsamic drizzle. Because who said that all the decadent recipes needed to be put away on January 1st?
Truthfully, while these sprouts TASTE decadent, they are still a healthy side dish loaded with nutrients and goodness. So indulge and feel good about it!
This is how you make them.
Pre-heat your oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Then grab your Brussels sprouts and wash them.
Seriously, how beautiful are these? Perfect little green jewels of deliciousness!
Then slice the sprouts in half and toss them on to the greased cookie sheet.
Drizzle them with olive oil.
Sprinkle them with salt and pepper.
And, using your impeccably clean hands, toss to combine. Then pop the baking sheet into the oven and roast for 20-30 minutes until the Brussels sprouts are golden brown and delicious!
What sends these Brussels sprouts over the top are the delicious add-ins. The most complicated one is the balsamic reduction. Which is when you reduce balsamic vinegar down until is becomes thick and sweet. You can buy it in the store, but it is simple to make yourself as long as you are in a very well-ventilated space.
In a small saucepan, pour in some balsamic vinegar and heat over medium heat.
(and I love this picture because you can’t see the vinegar but you can see my kitchen curtains! #photographyfail )
When the vinegar comes to a boil, reduce the heat to medium-low and let it simmer until the vinegar thickens to a point where it coats the back of a spoon.
NOTE: if you have a fan above your range turn it on. If you have windows in your kitchen, open them. Boiling vinegar sets off very strong fumes and I don’t want you to feel ill. Seriously, guys, make sure you have a well-ventilated space before you do this. (if you don’t, I recommend buying the balsamic reduction)
Now it’s time of assemble!
Toss the roasted sprouts into a large bowl.
And add in some chopped pecans.
And some dried cranberries.
The drizzle on the balsamic glaze and toss gently to coat.
Look how beautiful and glossy the glaze makes the sprouts.
Time to dig in!
I love all the colors of this dish – it’s winter eating at its finest!
(shhh… don’t tell)
I hope you all enjoy this twist on the traditional roasted brussels sprouts!
So, kiddos, how do you like your Brussels sprouts? Steamed, roasted, fried? Let me know!
Your sprouts obsessed friend,
- 4 cups Brussels sprouts, washed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped pecans
- ¼ cup dried cranberries
- ½ cup balsamic vinegar
- Cooking spray
- Preheat your oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
- Halve Brussels sprouts and place them on the greased baking sheet. Drizzle them with the olive oil and sprinkle over the salt and pepper. Toss the sprouts to coat them in the oil and seasonings and arrange into a single layer. Roast the Brussels sprouts for 20-30 minutes until they are golden brown.
- While the sprouts are roasting, pour the balsamic vinegar into a small saucepan set over medium heat. Bring vinegar to a boil and then reduce to a simmer over medium-low heat. Cook the vinegar until it thickens enough to coat the back of a spoon. NOTE: if you have a fan above your range turn it on. If you have windows in your kitchen, open them. Boiling vinegar sets off very strong fumes and I don’t want you to feel ill. Seriously, guys, make sure you have a well-ventilated space before you do this.
- When the sprouts are done, remove them from the oven and transfer them to a large mixing bowl. Add in the chopped pecans, the dried cranberries, and the balsamic reduction. Gently toss to combine.
- Serve immediately alongside your favorite meats or fish. Enjoy!