Vanilla Bean Brussels Sprouts

Vanilla Bean Brussels Sprouts

This is the perfect side-dish when you want to impress. The flavors just work so well together you're going to be making this simple, yet elegant recipe often!



45 minutes




45 servings


  • 1/2 cup high-quality balsamic vinegar
  • 1 Rodelle Vanilla Bean, split
  • 1/2 cup pecans, whole or pieces
  • 1 pound Brussel sprouts, rinsed and tough ends trimmed off
  • 2 tablespoons olive oil
  • Salt, to taste


  • In a small saucepan, heat vinegar and split vanilla bean over medium-high heat until reduced by half. About 10 to 15 minutes. Remove vanilla bean pods.
  • Preheat oven to 400°.
  • Cut off ends of the Brussels sprouts. If they're large, cut them in half.
  • Place the sprouts and pecans in a medium size bowl.
  • Toss with olive oil and the balsamic reduction. Season with salt.
  • Pour sprout mixture onto a baking sheet.
  • Roast for 25-35 minutes, or until tender. Make sure you stir them a couple of times during roasting.
  • Serve warm.

Inspired By Rodelle

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