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!

Print

Time

45 minutes

Difficulty

easy

Yields

45 servings

Ingredients

  • 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

Directions

  • 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

Thanksgiving Favorites!

Thanksgiving Favorites!

November 7th, 2017

We’ve rounded up our favorite holiday recipes, from savory to sweet, to help inspire your Thanksgiving menus! We wish we could help with the errands, trip(s) to the grocery store and getting the food ready...but, the next best thing is sharing...

Read More