Description
Crispy Roasted Brussels Sprouts with Balsamic Glaze
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans is a delightful side dish that combines savory, sweet, and tangy flavors. Crispy roasted Brussels sprouts, complemented by dried cranberries and toasted pecans, are drizzled with a tangy balsamic glaze. This elegant dish is perfect for holiday dinners or special occasions, adding a flavorful twist to your table.
1 1/2 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
1 tbsp maple syrup or honey (optional)
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
Optional: 1/4 cup crumbled goat cheese or feta
Directions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 20-25 minutes until golden and crispy.
4. Simmer balsamic vinegar for 5-7 minutes. Stir in maple syrup or honey.
5. Toss roasted sprouts with cranberries and pecans. Drizzle with glaze.
Prep Time: 35 mins
Kcal: 220
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Start by preheating your oven to 400°F (200°C) and positioning a rack in the center. While the oven heats, prepare your Brussels sprouts by trimming the stem ends and removing any loose outer leaves. Slice larger sprouts in half lengthwise, keeping smaller ones whole for even cooking. In a large bowl, toss the sprouts thoroughly with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the sprouts in a single layer on a large, rimmed baking sheet, ensuring they are not crowded. Roast for 20-25 minutes, stirring halfway through, until they are deeply golden brown and crispy on the edges. Meanwhile, prepare the glaze by combining 1/4 cup balsamic vinegar and 1 tablespoon of maple syrup (if using) in a small saucepan. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon. It will thicken further as it cools.
Serving Suggestions
This versatile dish pairs beautifully with a variety of mains. For a holiday feast, serve alongside roast turkey, honey-glazed ham, or prime rib. For a vegetarian or weeknight meal, it complements hearty dishes like mushroom risotto, lentil loaf, or a simple baked sweet potato. Garnish with crumbled goat cheese or feta just before serving for a creamy, tangy contrast. The dish is best served warm, but it can also be enjoyed at room temperature as part of a buffet.
How-to Summary
Trim and halve Brussels sprouts, toss with oil, salt, and pepper, then roast at 400°F until crispy. Simultaneously, simmer balsamic vinegar (and optional sweetener) to create a glaze. Combine the roasted sprouts with dried cranberries and toasted pecans, then drizzle with the reduced glaze before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the sprouts and make the glaze up to a day in advance. Store separately in the refrigerator. Reheat the sprouts in the oven to recrisp, then toss with room-temperature glaze and other ingredients just before serving.
How do I prevent soggy Brussels sprouts? The key is ensuring they are completely dry after washing, using enough oil for coating, and roasting them in a single, uncrowded layer on a hot baking sheet. Avoid steaming by not covering them during roasting.
Can I use frozen Brussels sprouts? It’s not recommended for this recipe. Frozen sprouts release too much water during roasting, preventing them from achieving the necessary crispy, caramelized texture.
What can I substitute for pecans? Walnuts or sliced almonds are excellent substitutes. For a nut-free version, use roasted pumpkin seeds (pepitas). Toast any substitute for maximum flavor.
Is the sweetener in the glaze necessary? While optional, the maple syrup or honey balances the sharp acidity of the balsamic vinegar, creating a more rounded, glossy glaze. You can omit it for a more pungent, tart finish.
Common Mistakes to Avoid
- Crowding the Pan: Overcrowding causes sprouts to steam instead of roast. Use two baking sheets if necessary.
- Underseasoning: Don’t be shy with the salt; it’s crucial for enhancing the natural flavors of the sprouts and nuts.
- Overcooking the Glaze: Simmer the balsamic gently. If reduced too much or over too high heat, it can become unpleasantly sticky and bitter.
- Adding Cheese Too Early: Add crumbled goat or feta cheese at the very end, after plating, to prevent it from melting into a mess.
- Skipping the Toasting: Always toast nuts before adding. This simple step unlocks essential oils and deepens their flavor dramatically.
Conclusion
This Balsamic Roasted Brussels Sprouts dish transforms a simple vegetable into a stunning centerpiece for your table. The combination of crispy sprouts, sweet-tart cranberries, crunchy pecans, and rich glaze creates a symphony of textures and flavors that will impress any guest. With the detailed steps and tips provided, you are equipped to avoid common pitfalls and execute this recipe flawlessly. It’s a guaranteed way to make Brussels sprouts the most requested side dish at your next gathering.