Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved
  • 2 tbsp (30ml) olive oil
  • ½ tsp (2.5ml) salt
  • ¼ tsp (1.25ml) black pepper
  • ¼ cup (60ml) balsamic vinegar
  • 1 tbsp (15ml) honey or maple syrup
  • ¼ cup (30g) pecan halves, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss Brussels sprouts with olive oil, salt, and pepper on the baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  4. While sprouts are roasting, prepare the balsamic glaze: Combine balsamic vinegar and honey/maple syrup in a small saucepan.
  5. Simmer over medium heat for 5-7 minutes, or until slightly thickened and syrupy.
  6. Toast pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly browned. Watch them like a hawk so they don't burn!
  7. Drizzle roasted Brussels sprouts with balsamic glaze.
  8. Sprinkle with toasted pecans and serve immediately.