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
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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