Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1/2 cup (50g) pecan halves
  • 1 tablespoon (15ml) olive oil
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper (optional).
  2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread Brussels sprouts in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly browned.
  4. While Brussels sprouts are roasting, heat olive oil in a small skillet over medium heat. Add pecans and salt. Cook, stirring frequently, until fragrant and lightly toasted, about 3-5 minutes. Remove from heat.
  5. While Brussels sprouts are roasting, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and slightly thickened (about 5-7 minutes). The glaze should coat the back of a spoon.
  6. Transfer roasted Brussels sprouts to a serving dish. Drizzle with balsamic glaze and sprinkle with toasted pecans. Serve immediately.