Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) honey (or maple syrup for a vegan option)
  • 1 tablespoon (15ml) Dijon mustard
  • 1/4 cup (30g) pecan halves

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Ensure they are spread out in a single layer.
  3. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
  4. While the Brussels sprouts are roasting (during the last 5-7 minutes), toast the pecan halves in the oven alongside the sprouts, or in a dry skillet over medium heat, until fragrant and lightly golden brown.
  5. While the Brussels sprouts are roasting, combine balsamic vinegar, honey (or maple syrup), and Dijon mustard in a small saucepan.
  6. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.
  7. Once the Brussels sprouts are roasted and the glaze is ready, transfer the sprouts to a serving bowl. Drizzle generously with the balsamic glaze and top with the toasted pecans. Serve immediately. This delicious side dish is inspired by vegetable side dish recipes.