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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Brussels Sprout with Cranberries, Pecans, & Balsamic Drizzle Recipe

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This recipe for Brussels Sprout with Cranberries, Pecans, & Balsamic Drizzle is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb brussels sprouts, timmed and halved
1/3 cup dried cranberries 
1/3 cup toasted pecans, roughly chopped
1/2 cup of a good balsamic vinegar 
2 tbsp brown sugar
1 tbsp EVOO (extra virgin olive oil)
salt and pepper
Directions:
Directions:
1. Preheat oven to 375 degrees.
2. In a medium bowl toss the trimmed and halved brussels sprouts with 1 tbsp EVOO.
Season lightly with salt and pepper.
3. Roast for 20-25 minutes until browned. Remove from oven.
4. While the brussels sprouts are roasting, toast the pecans. Place in a small skillet
over medium heat. Watch carefully and stir frequently. This should only take a few
minutes, toast until the nuts are fragrant. Remove from heat & set aside.
5. Prepare the balsamic glaze. In a small saucepan over medium high heat whisk
together the balsamic vinegar and brown sugar. Bring to a boil, then reduce the
heat to low. Simmer until glaze is reduced to half. Stirring frequently, and careful
not to burn. This will take a few minutes. Be patient.
6. Once glaze has reduced. Remove from heat. 
7. Combine the roasted brussles sprouts, cranberries, and pecans in a serving dish.
Drizzle the balsamic glaze over top. 
8. Serve immediately & enjoy!

 

 

 

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