Balsamic Brussels Sprouts Ingredients: 1 lb Brussels sprouts, trimmed and halved 2 tbsp extra-virgin olive oil 1 1/2 tbsp balsamic vinegar 2 tsp honey or maple syrup 1/2 tsp sea salt Freshly ground black pepper, to taste 1/3 cup toasted pecan halves 2 tbsp dried cranberries or pomegranate arils Fresh parsley leaves, for garnish Directions: Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Prepare Brussels Sprouts: Place halved Brussels sprouts on the baking sheet. Drizzle with olive oil, balsamic vinegar, and honey. Sprinkle with sea salt and a few grinds of black pepper, then toss to coat evenly. Arrange sprouts cut side down in a single layer, with space around each for even roasting. Roast: Roast Brussels sprouts for 20-30 minutes, or until they’re tender and golden brown around the edges. Timing may vary based on the size of the sprouts. Assemble and Serve: Transfer roasted Brussels sprouts to a serving dish. Gently toss with toasted pecans and cranberries or pomegranate arils. Garnish with fresh parsley and serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal | Servings: 4 servings These Balsamic Brussels Sprouts are a flavorful and festive addition to any holiday table. Roasted until caramelized and golden, they’re perfectly paired with toasted pecans, dried cranberries, and a hint of honey. The balsamic vinegar adds a rich depth, balancing the natural sweetness and creating a warm, satisfying dish. Ideal for Thanksgiving or any autumn meal, this side brings both color and texture to the table. The combination of crispy edges, crunchy nuts, and tangy cranberries makes each bite interesting and delightful. Garnished with fresh parsley, these Brussels sprouts are as beautiful as they are delicious – a truly crowd-pleasing, wholesome side for any festive gathering.
