Roasted Balsamic Glazed Cranberry Pecan Brussels Sprouts
Oh, Brussels sprouts, the most misunderstood veggie out there. [Side note- did anyone else know it’s spelled Brussels sprouts & not brussel sprouts? You really do learn something new every day 😉 ]
I was on a mission: make my boyfriend like Brussels sprouts. It was a pretty large goal to tackle, but I was up for it. I’d already won this battle once, so I was full on ready to win again. 😉
I’ve always loved vegetables, in any variation, so I’ve jumped up on the sprout’s bandwagon long ago. I was sold; Dj, not so much.
Everything is better with balsamic glaze on it, so I started there. After roaming through my pantry, these ingredients popped out- and would you believe it- Dj ate the whole dish!
- 1 bag of Brussels sprouts (12 oz)
- 1 tablespoon of extra virgin olive oil
- 3 tablespoons of balsamic vinegar
- 2 tablespoons reduced sugar Craisins
- 1 tablespoon pecans
Preheat your oven to 375 degrees.
Slice your Brussels sprouts in 1/2 and place in a large baking dish. Coat with 1 tablespoon of EVOO & 2 tablespoons of balsamic vinegar. Sprinkle in your Crasins & pecans to the dish & mix up to evenly coat everything.
Roast at 375 degrees for about 20-25 minutes, stirring up the pan of veggies twice.
Once they’re roasted to perfection, take them out of the oven & top with 1 last tablespoon of balsamic vinegar.
Wah-lahh. The perfect side dish! If you’re feeling really crazy, add some turkey bacon to the pan along with everything and roast it all together.
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