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!

  • | Easy
  • | 45 mins
  • | 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
Uses
Directions
  1. 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.
  2. Preheat oven to 400°.
  3. Cut off ends of the Brussels sprouts. If they're large, cut them in half.
  4. Place the sprouts and pecans in a medium size bowl.
  5. Toss with olive oil and the balsamic reduction. Season with salt.
  6. Pour sprout mixture onto a baking sheet.
  7. Roast for 25-35 minutes, or until tender. Make sure you stir them a couple of times during roasting.
  8. Serve warm.
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
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.