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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil Brussels sprouts are the star of this dish. They have a nutty flavor and a satisfying crunch when roasted. Balsamic vinegar adds a sweet and tangy taste. It brings out the natural flavors of the sprouts. Olive oil helps to roast them perfectly, making them golden and crispy. - 1/4 cup dried cranberries (optional) - Fresh thyme leaves for garnish (optional) Dried cranberries add a pop of sweetness. They contrast well with the savory Brussels sprouts. Fresh thyme leaves can brighten the dish. They add a fresh herbal note that makes it even better. - 1 tablespoon maple syrup - 1 teaspoon garlic powder - Salt and pepper to taste Maple syrup gives a hint of sweetness. It balances the tang of the balsamic vinegar. Garlic powder adds depth to the flavor. Salt and pepper enhance everything, making the dish complete. 1. Preheat your oven to 400°F (200°C). This helps the Brussels sprouts roast well. 2. In a large bowl, mix the halved Brussels sprouts with olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and pepper. Toss everything until the sprouts are well-coated. 1. Spread the Brussels sprouts evenly on a large baking sheet. Make sure they are in a single layer. This allows for even roasting. 2. Sprinkle the chopped pecans over the Brussels sprouts. This adds a great crunch and flavor. 3. Roast in the oven for about 20-25 minutes. The sprouts should be tender and crispy at the edges. Toss them halfway for even cooking. 1. If you want, add the dried cranberries to the baking sheet during the last 5 minutes of roasting. This warms them up nicely. 2. Once done, remove the sheet from the oven. Let it cool for a couple of minutes. 3. Transfer the Brussels sprouts and pecans to a serving dish. If you like, garnish with fresh thyme leaves for extra flavor. To get the best Brussels sprouts, start with a good coating. Mix the sprouts well with olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and pepper. This ensures a tasty flavor. Use your hands or a spoon to toss them well. Roasting them in a single layer is key. If they overlap, they will steam instead of roast. This makes them less crispy. Spread them out on the baking sheet, giving each sprout room. You can switch things up with alternative sweeteners. Try honey or agave syrup if you want a different taste. Each sweetener gives a unique spin to the dish. Adding spices can boost the flavor too. Consider using paprika, cumin, or even a dash of chili flakes. Fresh herbs like rosemary or parsley can add extra freshness. Experiment to find what you love. Serving Brussels sprouts in a nice dish makes them more appealing. You can serve them warm or at room temperature. For a pop of color, sprinkle some dried cranberries on top. Garnishing with fresh thyme leaves adds a lovely touch. It looks good and tastes great. You can also add lemon zest for a fresh aroma. Enjoy making this dish look as good as it tastes! {{image_2}} You can easily make this dish vegan and gluten-free. The main ingredients are already plant-based. Use gluten-free balsamic vinegar to keep it safe for those with gluten issues. For nut-free options, swap the pecans for sunflower seeds. They add crunch without the nuts. You can add seasonal vegetables for more flavor. Try carrots or squash in the mix. Both add lovely color and taste. This dish is perfect for the holidays. It brings warmth and joy to your table. Experimenting with different vinegars can change the taste. Try apple cider vinegar for a fruity twist. You can also add cheese for a creamier dish. Feta or goat cheese works well. Other toppings like crispy bacon bits can add a smoky flavor. Enjoy mixing and matching to find your favorite. After enjoying your Balsamic Brussels sprouts, store any leftovers in an airtight container. Place them in the fridge. They will stay fresh for about three to four days. Make sure they cool down before you put them away. This helps keep their taste and texture. When it's time to enjoy leftovers, you have two great options: the oven or the microwave. The oven gives you crispy edges, which I love. Preheat it to 350°F (175°C), and place the Brussels sprouts on a baking sheet. Heat them for about 10 minutes. If you use the microwave, place them in a bowl. Heat for about 1 to 2 minutes. Stir halfway to warm evenly. The microwave is quick but may not keep them crispy. If you want to freeze Brussels sprouts, do it before cooking. Wash and trim them first. Blanch them in boiling water for three minutes, then cool them in ice water. Drain and dry them, then place in a freezer bag. Squeeze out the air and seal well. They can stay in the freezer for up to six months. When you’re ready to cook them, roast straight from frozen. No need to thaw! How long do Brussels sprouts last in the fridge? Brussels sprouts can last up to five days in the fridge. Store them in a plastic bag or container to keep them fresh. Check for any yellow leaves, as they signal spoilage. Can I make this recipe ahead of time? You can prepare the Brussels sprouts ahead of time. Just mix the ingredients, then store them in the fridge. Roast them just before serving for the best taste. Can I sauté Brussels sprouts instead of roasting them? Yes, you can sauté Brussels sprouts! Heat some oil in a pan and add the sprouts. Cook until they are tender and a bit crispy. This method gives them a nice sear and a different flavor. What are the best ways to cut Brussels sprouts? Trim the ends first, then cut them in half. If you want smaller pieces, you can quarter them. This helps them cook evenly and allows for more flavor to soak in. Can I use different nuts? Absolutely! You can use walnuts, almonds, or pecans. Each nut adds a different taste and crunch to the dish. Just chop them up like the pecans. What can I replace maple syrup with? You can swap maple syrup for honey or agave syrup. Both will add a sweet touch. Adjust the amount based on your taste preference. In this blog, we explored how to create delicious roasted Brussels sprouts using simple ingredients like balsamic vinegar and olive oil. We covered preparation steps, roasting techniques, and tips for perfect results. You can customize flavors and adapt recipes to fit your diet. Storing leftovers properly will keep them fresh for later. These Brussels sprouts can elevate any meal. Try them today and enjoy the tasty benefits!

Balsamic Brussels Sprouts with Pecans

Discover the deliciousness of balsamic Brussels sprouts with crunchy pecans! This easy recipe features tender sprouts tossed in a savory balsamic vinegar mixture and topped with toasted pecans for the perfect crunch. Whether you're looking for a side dish or a healthy snack, this dish is sure to impress. Click through to explore the full recipe and bring this mouthwatering dish to your table today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup pecans, roughly chopped

1/4 cup dried cranberries (optional)

Fresh thyme leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts, olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and pepper. Toss until the sprouts are well-coated.

      Spread the Brussels sprouts evenly on a large baking sheet, ensuring they are in a single layer to roast evenly.

        Sprinkle the chopped pecans over the Brussels sprouts.

          Roast in the preheated oven for about 20-25 minutes, or until the Brussels sprouts are tender and crispy on the edges, tossing halfway through for even cooking.

            If using, add the dried cranberries to the baking sheet during the last 5 minutes of roasting to warm them slightly.

              Once done, remove from the oven and allow to cool for a couple of minutes.

                Transfer the Brussels sprouts and pecans to a serving dish. Garnish with fresh thyme leaves if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4