I just love Brussel sprouts. I feel like they get a bad rap. Sure, when you boil them, they are kind of mushy and stinky. But if you pan fry or roast them? Oh man. So. good.
The secret is to roast them low and slow until they are nice and browned. Crispy on the outside, soft on the inside. For the balsamic glaze, you really need a good, syrupy aged balsamic vinegar. Much like olive oil, most balsamic vinegars in the U.S. are nothing like their traditional counterparts in Italy. Healthy Harvest has been searching for a quality balsamic for years; stay tuned for 2017!
Finally, the pecans add a nice crunch, and the whole presentation is simply beautiful.
- 4 cups fresh Brussel sprouts
- 2 tbsp Balsamic Vinegar
- ½ cup Pecans
- salt and pepper to taste
- Healthy Harvest Greek extra virgin olive oil
- Wash the brussel sprouts thoroughly, trim the ends, and remove any brown or wilted leaves.
- Cut larger sprouts in half. Place on a baking sheet, coat with olive oil, salt and pepper, and cook in a 350 degree oven for 50-60 minutes or until slightly browned. (Cooking low and slow is really the way to bring out the best flavor in brussel sprouts.)
- During last few minutes of cooking, heat a small pan to low and toast pecans until fragrant.
- Remove sprouts from oven, add pecans and drizzle with balsamic.