Balsamic Bliss Roasted Brussels Sprouts with Pecan Crunch
Table of Contents
Balsamic Bliss: Roasted Brussels Sprouts with Pecan Crunch
Fancy making holiday side dishes that even you will want to eat? I know, I know. Brussels sprouts can be a bit of a Marmite thing, but trust me on this one.
We're turning these little green cabbages into something truly special with a balsamic glaze and pecan crunch .
A Humble Sprout Goes Gourmet
These aren't your nan's boiled sprouts. This is a delightful take on gourmet Brussels sprouts . Think sweet and tangy meeting nutty and crunchy.
It's a simple dish, but the flavours pack a punch. These babies are destined to be the star of your Christmas side dish recipes or Thanksgiving side dishes .
This recipe is loosely based off of holiday side dishes allrecipes.com , which I was browsing for inspiration!
This is more than just a festive vegetable side . It's a celebration of flavour. This recipe is easy peasy. Prep takes about 15 minutes and cooking is around 25- 30 minutes.
You'll end up with enough for 6 very happy people! Plus, its also a vegetarian holiday side , so everyone can enjoy.
Why These Sprouts Rock
Honestly, roasting brings out the best in Brussels sprouts. I'm telling you. They get all nutty and slightly sweet. Plus, sprouts are surprisingly good for you.
They're packed with vitamins and fibre. This recipe is perfect for a fancy dinner or a relaxed Sunday roast. They are also very versatile and I think they would also fit nicely as easy side dish recipes for almost every meal.
The best part? You'll actually want to eat your vegetables. My experience with sprouts has been similar to most peoples, I used to hate them until I gave them a chance in this form! Trust me, this one's a winner.
On top of all that, a recent study showed that the fiber in brussels sprouts can promote gut health! Who knew?
Time to gather your ingredients, my friend, and get ready for some balsamic bliss! Next, we'll jump into the ingredients you'll need.
Balsamic Bliss: Nailing Those Ingredients & Gear
Right then, fancy a stunning side this year? Honestly, you need decent gear and ingredients. It all starts there. I want to show you how to nail these holiday side dishes .
Forget boring, let's make those Roasted Brussels sprouts sing!
Main Ingredients: Let's Get Specific
Okay, listen up! Here’s what you need, laid out nice and simple. Remember, good ingredients make all the difference. We want to make something that looks and tastes professional.
- Brussels Sprouts: 1.5 lbs (680g) , trimmed and halved (or quartered if they’re massive).
- Quality check: Look for firm, bright green sprouts with tightly packed leaves. Avoid any that are yellowing or look a bit sad.
- Olive Oil: 2 tablespoons (30ml) , for roasting those bad boys
- Kosher Salt: 1/2 teaspoon (2.5ml) , to bring out the flavour
- Black Pepper: 1/4 teaspoon (1.25ml) , freshly ground if you’ve got it
- Balsamic Vinegar: 1/4 cup (60ml) , for that Balsamic glaze
- Quality check: A decent balsamic is worth it. It should be thick, dark, and smell amazing. I'm loosely basing this off of holiday side dishes allrecipes.com !
- Honey or Maple Syrup: 1 tablespoon (15ml) , either works.
- Pecan Halves: 1/2 cup (50g) , for that all important Pecan crunch
- Olive Oil (again!): 1 tablespoon (15ml) , for toasting the pecans
- Pinch of Salt: Just a tiny one, for the pecans
Seasoning Notes: Flavour Town, Population: You!
Listen, it’s not just about salt and pepper. We are building a symphony of tastes.
- The balsamic vinegar and honey combo is magic. It’s sweet and sour perfection.
- Don’t be afraid to chuck in a tiny bit of garlic powder with the sprouts. Trust me, it works.
- If you’re out of balsamic vinegar (gasp!), try red wine vinegar with a pinch of brown sugar. It's close. Remember, we are making gourmet Brussels sprouts here.
Equipment Needed: Keep it Simple, Stupid
We ain’t messing about with fancy gadgets, mate. This is about easy side dish recipes . Here's the minimum kit you'll need.
- Large Baking Sheet: Gotta roast those sprouts, innit?
- Parchment Paper: Optional, but saves on washing up. No one wants that after Christmas dinner.
- Small Saucepan: For that balsamic reduction.
- A Bowl: For mixing things!
Honestly, this recipe is designed to be stress free. It's not something you need to sweat over, and I want you to think this as one of the most interesting Thanksgiving side dishes or Christmas side dish recipes , maybe even a perfect example of festive vegetable sides .
It’s also worth noting that these sprouts qualify as vegetarian holiday sides . The goal is a holiday side dishes masterpiece!
Balsamic Bliss: Roasted Brussels Sprouts with Pecan Crunch
Honestly, who gets excited about Brussels sprouts? I never used to. Growing up, they were the dreaded vegetable on every holiday side dishes table.
Boiled to a mush, they were simply grim. But trust me, this recipe is a total game changer! My version of roasted Brussels sprouts is elevated with a balsamic glaze and pecan crunch .
This will turn even the most ardent sprout hater into a believer. Forget those soggy sprouts of your childhood. This recipe, inspired loosely by holiday side dishes allrecipes.
Com , brings new life to the humble sprout. These gourmet Brussels sprouts are guaranteed to steal the show at your next Thanksgiving or Christmas dinner.
These are so good.
Prep Steps: Mise en Place is Your Mate!
Before you even think about turning on the oven, get your stuff sorted. It's that essential mise en place thing.
Trim and halve 1.5 lbs (680g) of Brussels sprouts. I quarter the bigger ones to ensure they cook evenly.
Got your 2 tablespoons (30ml) of olive oil, 1/2 teaspoon (2.5ml) of salt, and 1/4 teaspoon (1.25ml) of pepper ready? Ace.
For the glaze, measure out 1/4 cup (60ml) of balsamic vinegar and 1 tablespoon (15ml) of honey, and for the crunch, 1/2 cup (50g) of pecan halves, 1 tablespoon (15ml) of olive oil, and a pinch of salt.
Lining your baking sheet with parchment paper makes cleanup a doddle.
step-by-step: From Sprout to Superstar
- Heat things up: Preheat your oven to 400° F ( 200° C) .
- Dress the Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are nicely coated.
- Roast 'em: Spread the sprouts on your baking sheet. Don't overcrowd! Roast for 25- 30 minutes , flipping halfway through, until tender and browned.
- Pecan Prep: While the sprouts are roasting, heat olive oil in a small pan. Add pecans and salt. Toast until fragrant and lightly browned, about 3- 5 minutes .
- Glaze Time: Combine balsamic vinegar and honey in a small saucepan. Simmer until reduced by half, about 5- 7 minutes . It should coat the back of a spoon.
- Assemble: Transfer the roasted sprouts to a serving dish. Drizzle with that gorgeous balsamic glaze, and sprinkle with the toasted pecans.
Pro Tips: Secrets from the Kitchen
Want easy side dish recipes ? The secret with sprouts is don't overcrowd the pan! If they're crammed in, they'll steam instead of roast, and you'll get soggy festive vegetable sides .
Nobody wants that! For extra flavour, let the sprouts caramelise a bit in the oven, those browned bits are where the magic happens.
For the balsamic glaze , use good quality balsamic vinegar it makes a difference. This recipe is also easily adaptable as a vegetarian holiday sides .
If you want to make this ahead, roast the Brussels sprouts earlier in the day and reheat them before serving.
But toast the pecans and make the glaze just before serving to keep the texture right. This is truly the perfect Thanksgiving side dishes or Christmas side dish recipes .
Serve with a Sauvignon Blanc. Sorted.
Recipe Notes for Stellar Holiday Side Dishes
Right, so you've decided to give these Roasted Brussels sprouts a go? Brilliant! Here's the lowdown on making them absolutely smashing , even better than you'd find on Holiday side dishes allrecipes.
Com . I promise, it's easier than it looks, even if you're not exactly Nigella Lawson in the kitchen, yeah? I am sure this will quickly become one of your favorite easy side dish recipes .
Serving Suggestions: Plating Like a Pro
Listen up! Forget that sad pile of greens. We're going for visual appeal here! Think about scattering the sprouts artfully.
A nice white serving dish really makes the colours pop, especially with that glistening balsamic glaze . As for the sides, these festive vegetable sides go brilliantly with roast chicken or even a nice bit of salmon if you fancy a change.
A dry white wine is a spot-on pairing.
Storage Tips: Keeping it Fresh
Right, so you've got leftovers? No worries, mate! Pop those gourmet Brussels sprouts in the fridge as soon as they've cooled down.
They'll be grand for about 3 days. Honestly, though? They're best eaten fresh. I wouldn't recommend freezing them; they'll go a bit soggy, you know? If you're reheating, a quick blast in a hot oven brings them back to life nicely.
Variations: Making it Your Own
Oh my gosh, there are so many ways to mix this up! For a vegetarian holiday side , obviously skip any bacon additions.
To make it vegan, use maple syrup instead of honey in the balsamic glaze . Or, if you're feeling adventurous, try adding a pinch of chilli flakes for a bit of a kick.
I also sometimes swap out the pecan crunch for walnuts if that's what I have lying around. Seasonal ingredient swaps are always welcomed.
Nutrition Basics: Goodness in Every Bite
Okay, so I'm not a nutritionist, but here's the gist. These sprouts are packed with fibre and vitamins, which are ace for your gut and your immune system.
The balsamic glaze adds a touch of sweetness, but not too much. Plus, that pecan crunch is a great source of healthy fats.
So, you know, you can enjoy this without feeling too guilty. Thanksgiving side dishes or Christmas side dish recipes are now healthy and worry free!
Honestly, you've got this! These Roasted Brussels sprouts are dead easy and taste absolutely divine. I reckon this will quickly become your signature holiday side dish .
Give it a go, have some fun, and don't be afraid to experiment! You might just surprise yourself. Enjoy!
Frequently Asked Questions
Can I make these roasted Brussels sprouts ahead of time, you know, like a proper Blue Peter 'here's one I made earlier' job?
Absolutely! You can roast the Brussels sprouts a day or two in advance. Just cool them completely and store them in an airtight container in the fridge. Reheat them in the oven before serving.
For the pecans and balsamic glaze, it's best to make these fresh just before serving to maintain their lovely texture and flavour. Nobody wants soggy nuts, eh?
What's the best way to store leftover roasted Brussels sprouts? Can't have any waste, can we?
Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave. They might lose a bit of their original crispness, but they'll still taste jolly good.
You could also chop them up and toss them into a frittata or salad for a quick and easy lunch!
I'm not a massive fan of balsamic vinegar. What other glaze could I use for these holiday side dishes? Something less Italian and more...British?
No worries, we've all got our little quirks! If balsamic isn't your cup of tea, try a glaze made with apple cider vinegar and a touch of honey or maple syrup. A squeeze of lemon juice at the end can also brighten the flavours. For a more savory option, a little bit of soy sauce and ginger could also work wonders!
My Brussels sprouts always seem to end up soggy. What am I doing wrong? Is it my dodgy oven?
Soggy sprouts are a common kitchen woe, but easily fixed! The key is to avoid overcrowding the baking sheet. Overcrowding causes the sprouts to steam instead of roast, leading to a soft, unappetizing texture. Use two baking sheets if you need to, and make sure your oven is at the correct temperature.
A good hot oven and a bit of space is the key to crispy, golden sprouts, I tell you!
Are these Balsamic Bliss Brussels Sprouts healthy? I'm trying to be a bit more virtuous this Christmas!
Indeed they are! Brussels sprouts are packed with vitamins and fiber, and the pecans provide healthy fats. The balsamic glaze does contain some sugar (from the honey), but it's used sparingly. To keep it even healthier, you could reduce the amount of honey or use a sugar substitute.
Just remember to enjoy them in moderation as part of a balanced holiday meal!
Can I add bacon to these holiday side dishes? Because everything is better with bacon, isn't it?
You read my mind! Crispy bacon bits would be a fantastic addition to these Brussels sprouts. Simply cook the bacon until crispy, crumble it, and sprinkle it over the sprouts along with the toasted pecans.
The smoky, salty flavour of the bacon will perfectly complement the sweetness of the sprouts and the tang of the balsamic glaze. It's a guaranteed crowd pleaser!
Balsamic Bliss Roasted Brussels Sprouts With Pec
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 200 calories |
|---|---|
| Fat | 14g |
| Fiber | 5g |