Roasted Brussels Sprouts with Balsamic Glaze and Pecans

This Roasted Brussels Sprouts recipe with balsamic glaze and pecans is not only delicious but also a perfect side dish for your fall meals. Enjoy the rich flavors and textures that make this dish a seasonal favorite!

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pecans, roughly chopped
• 2 tablespoons balsamic glaze (store-bought or homemade)
• 1 tablespoon honey
• 1/4 cup freshly grated Parmesan cheese (optional, for garnish)

• Preheat your oven to 400°F (200°C).
• Trim the ends of the Brussels sprouts and cut them in half. Remove any loose outer leaves.
• Place the halved Brussels sprouts in a mixing bowl. Drizzle with olive oil, and season with salt and pepper. Toss until the Brussels sprouts are evenly coated.
• Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the edges. Toss them halfway through for even cooking.
• While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic glaze and honey. Simmer over low heat until it thickens slightly, about 5 minutes. Remove from heat.
• Once the Brussels sprouts are roasted, transfer them to a serving bowl. Drizzle the balsamic glaze over the top and toss to coat evenly.
• Sprinkle the toasted pecans over the Brussels sprouts. If desired, add freshly grated Parmesan cheese for an extra savory kick.
• Serve and Enjoy!