Caramelized Brussels Sprouts with Pecans
Transform your side dish game with these irresistible Caramelized Brussels Sprouts with Pecans, a perfect balance of savory, sweet, and nutty flavors. Tender Brussels sprouts are pan-seared until golden and caramelized, then tossed with toasted pecans, fragrant garlic, and a luscious glaze made from honey and balsamic vinegar. This easy, 30-minute recipe is both elegant and comforting, making it ideal for holiday gatherings or a weeknight upgrade. With its rich texture and vibrant taste, this dish pairs beautifully with roasted meats or can shine as a vegetarian centerpiece. Perfectly seasoned and bursting with flavor, these caramelized Brussels sprouts are guaranteed to impress!
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Recipe Information
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 cup Pecans
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- 2 cloves Garlic
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Trim the ends of the Brussels sprouts and remove any wilted outer leaves. Cut each sprout in half lengthwise.
Chop the pecans into bite-sized pieces and set them aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the pecans to the skillet and toast them for 2-3 minutes, stirring frequently until golden and fragrant. Remove the pecans from the skillet and set them aside.
Add the remaining olive oil and butter to the skillet. Once melted, add the halved Brussels sprouts to the pan in a single layer, cut side down.
Sprinkle the Brussels sprouts with salt and black pepper and cook undisturbed for 5-7 minutes, or until the cut sides are golden brown and caramelized.
While the sprouts are cooking, mince the garlic finely.
Flip the Brussels sprouts and lower the heat to medium-low. Add the minced garlic to the skillet and cook for another 5-7 minutes, stirring occasionally.
Drizzle the balsamic vinegar and honey over the Brussels sprouts and stir briefly to coat them evenly. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
Return the toasted pecans to the skillet and gently toss them with the Brussels sprouts.
Taste and adjust seasoning as needed. Remove from heat and transfer to a serving dish. Serve warm and enjoy!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1276 mg | 56% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 36.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
