This recipe features roasted Brussels sprouts, pecans, cranberries, and a drizzle of balsamic vinegar. This simple side dish is utterly irresistible and perfect for the holidays! Recipe yields 4 to 6 side servings.
Make it dairy free/vegan: Simply omit the Parmesan/butter.
Make it nut free: Replace the pecans with pepitas (green pumpkin seeds) or omit them.
*Balsamic vinegar recommendation: Thick, high quality balsamic vinegar will yield the most beautiful and delicious results. I love Napa Valley Naturals’ Grand Reserve Balsamic Vinegar—make sure you get the bottle with “25 stars” on it. It’s under $10 and typically available at Natural Grocers and other well-stocked grocery stores.
Recipe from Cookie and Kate: https://cookieandkate.com/balsamic-roasted-brussels-sprouts-recipe/