I love Brussel Sprouts, and I’m fortunate that my family does too. But even if your family isn’t a fan of these cute cruciferous veggies, this recipe is sure to win them over. It’s a simple dish, but it’s packed with flavor. To me, the more seared the sprouts are, the better.
2 Tbs. Olive Oil
1 lb. Brussel Sprouts, bottoms trimmed and larger ones halved
1 1/2 Tbs. real Maple Syrup
1 1/2 Tbs. Balsamic Vinegar
3/4 tsp. Salt
1/4 tsp. Pepper
2/3 cup dried Cranberries
1/3 cup Pecan Pieces, toasted
Preheat a heavy skillet (I use cast iron) on the stove top on medium heat for 2 minutes. Add olive oil and swirl to coat. Add Brussel Sprouts and and sear 5-7 minutes, stirring occasionally. Meanwhile, line a small baking sheet with parchment paper, spread out Pecan Pieces and toast in oven (I use a toaster oven) at 300º F. for 3-5 minutes. Watching carefully as they scorch easily. Once brussel sprouts are seared, add the Maple Syrup, Balsamic Vinegar, Salt and Pepper. Stir until all sprouts are glazed, finally add the Cranberries and toasted Pecans, toss gently and serve.
Pairs great with Oven Roasted Baby Dutch Potatoes.