Ingredients
Scale
- 2 pounds fresh Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 0.5 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup toasted pecans, chopped
- 0.5 cup dried cranberries
- 1 tablespoon fresh thyme leaves
- 0.25 cup shaved Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Trim off the very ends of the Brussels sprouts and peel away any loose or discolored outer leaves. For larger sprouts, cut them in half lengthwise through the stem. Leave smaller ones whole. The goal is relatively uniform pieces for even cooking.
- In a large bowl, combine the prepped Brussels sprouts with the extra virgin olive oil. Toss until each sprout is beautifully coated. Add the sea salt, freshly ground black pepper, and minced garlic cloves. If desired, sprinkle in the red pepper flakes. Toss everything together really well to ensure even distribution of seasonings.
- Spread the seasoned sprouts in a single layer on your prepared baking sheet. Ensure the pan is not overcrowded; if necessary, use two baking sheets to prevent steaming.
- Pop the baking sheet into the preheated oven and roast for 20-25 minutes. About halfway through, give them a good toss to ensure even browning. Roast until the sprouts are tender when pierced with a fork, with beautifully caramelized, slightly charred edges.
- While the sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar with the maple syrup. Bring it to a gentle simmer over medium heat and let it reduce for about 5-7 minutes, or until it’s thick enough to coat the back of a spoon. It should be a syrupy, glossy consistency but still pourable. Be careful not to reduce it too much.
- Once the sprouts are out of the oven, immediately drizzle them with your glorious balsamic glaze and toss gently to coat.
- For the topping: Toast the pecans. You can do this by spreading them in a single layer on a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until fragrant and slightly browned. Alternatively, toast them on a small baking sheet in the oven alongside your sprouts for the last 5-7 minutes of roasting. Once toasted, let them cool slightly and then roughly chop them.
- In a small bowl, combine the chopped toasted pecans with the dried cranberries, fresh thyme leaves, and shaved Parmesan cheese. Mix well.
- Transfer the glazed sprouts to a serving platter. Generously sprinkle your prepared pecan, cranberry, thyme, and Parmesan topping all over the warm sprouts. Serve immediately and enjoy!
Notes
Prepare yourself for an absolute revelation in side dishes! These Balsamic Roasted Brussels Sprouts are not just a side; they’re a star in their own right, guaranteed to convert even the most ardent sprout-skeptics. Each little sprout is transformed into a caramelized, savory-sweet bite of pure deliciousness, with tender insides and wonderfully crispy, browned outer leaves. The tangy, slightly sweet balsamic glaze clings perfectly, enhancing their natural earthy flavor and adding an irresistible depth that will have everyone reaching for seconds (and maybe even thirds!). It’s a simple dish that tastes incredibly gourmet and brings a sophisticated touch to any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Cuisine: American