Description
A perfect balance of savory Brussels sprouts, sweet-tart cranberries, and crunchy pecans with a luxurious balsamic finish.
Ingredients
- 1½ pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon thick, high-quality balsamic vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Optional: ⅓ cup freshly grated Parmesan cheese
Instructions
- Soak dried cranberries in warm water while preparing other ingredients.
- Sear halved Brussels sprouts cut-side down in hot olive oil for 3-4 minutes until deeply golden.
- Toss and cook 3-4 more minutes until tender-crisp.
- Add butter and garlic; cook 30 seconds until fragrant.
- Add pecans and toast for 1-2 minutes.
- Drain cranberries and add to pan with balsamic vinegar and maple syrup.
- Season with salt and pepper; transfer to serving dish.
- Top with Parmesan if desired and serve warm or at room temperature.
Notes
Use high-quality thick balsamic vinegar and fresh Brussels sprouts. This dish is delicious both warm and at room temperature, making it perfect for holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes