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

Vanilla Market Update - May/June 2018

Vanilla Market Update - May/June 2018

June 8th, 2018

The Vanilla Market is currently closed as suppliers wait until 2018 season officially opens in July. The opening date of the vanilla market for the past several years has coincided with Madagascar's Independence Day (June 26th), but this year...

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