Wednesday, November 16, 2011

Brussels Sprouts with Balsamic Vinegar Reduction

With only eight days until Thanksgiving, my menu planning, game searching and Black Friday shopping list are in full swing! I love the holiday season! 


We typically spend Thanksgiving with MD’s family. Although MD’s precious Grandmother prepares more than enough gourmet cuisine, I always arrive with dozens of goodies to add to the buffet for us to enjoy over the holiday weekend.

I’ve been spending this week testing out new recipes to add to my list. Last night was a success with roasted Brussels sprouts with goat cheese and candied pecans and a balsamic vinegar reduction.

This was a super easy dish that can easily be whipped together while enjoying time with family.

Begin with Brussels sprouts, pecan pieces, goat cheese, olive oil, salt and pepper.


After you’ve washed the Brussels, cut the ends off and then slice in half.


Toss in a bowl, pour in the olive oil and sprinkle the salt and pepper.


(I was already beginning to taste test at this point.)

After they are fully coated, Place on a baking sheet cut side down.


After 10 minutes, remove from oven and flip. Add pecans.


Bake for 10 more minutes, then remove from oven and set aside.

Balsamic Vinegar Reduction

You only need two ingredients for this; brown sugar and a nice balsamic vinegar.


Bring the balsamic vinegar to a boil over medium high heat and add brown sugar. Stir until dissolved.

Let this boil for about 20 minutes, or until it has reduced and becomes syrupy.

Toss the Brussels and pecans in a bowl, add the crumbled goat cheese. Drizzle about a ¼ cup of the balsamic vinegar reduction on top and serve.


This is a new favorite of ours and may be a new guest to our Thanksgiving meal this year.



Let me know what’s going to be on your plate this Thanksgiving!

Cheers!
Christi



Brussels Sprouts:

1 lb. fresh Brussels Sprouts

¼ Olive Oil
Salt and pepper
½ cup candied (or roasted) pecans
½ cup goat cheese crumbles

1. Preheat oven to 375°F.

2. Trim the end, then cut Brussels sprouts in half.
3. Toss in a bowl with olive oil to coat evenly and salt and pepper to taste.
4. Lightly oil a sheet pan, then spread out Brussels sprouts, cut side down. Roast in oven for 10 min., flip the sprouts to cut side up, add pecans and roast for about 10 minutes more or until gently browned.
5. Pour in a serving dish and toss in goat cheese crumbles.

Balsamic Vinegar Reduction:

2 cups balsamic vinegar
1/4 cup brown sugar

1. Over medium high heat bring vinegar to a boil.
2. Stir until sugar is dissolved and continue to cook until reduced and syrupy.

4 comments:

Sallie said...

This looks delicious! I'm always on the lookout for new veggie recipes. I've never tried brussel sprouts, but your photos make them look so good! Thanks for visiting Texas Cottage!

Ally Garner said...

I made Bobby Flay's brussel sprouts with pom seeds & bacon last Thanksgiving, but this sounds so much better!

I love goat cheese & the addition of honey pecans with balsamic vinegar is a brilliant combination. I will be making yours next Thursday doll! Thank you so much for sharing!

amy (fearless homemaker) said...

i had never eaten brussels sprouts 'til maybe 5 years ago + now i love them! i usually oven-roast mine with pancetta + garlic but i looove the way this recipe looks. we're still trying to figure out a green veggie for thanksgiving dinner - maybe this will be the one!

Christi's Chirps said...

Hi, Sallie! Thank you for visiting! Brussels sprouts aren't everyone's instant favorite, but if you're a veggie lover I think you might like them! At least try them for the first time covered in cheese. :)

Hi, Ally! Your recipe sounds great too! I am so intrigued by the addition of pom seeds! Sounds amazing! :)

This combination was very tasty, too! I hope you enjoy it as much and I did! :)

I know you're going to have a great day in Athens today! I can't wait to read all about it on your blog next week!

Hello, Amy! Brussels sprouts are funny that way. Sometimes it takes a few rounds of tasting before you begin to love them. :)

Your recipe sounds lovely as well! If you give my recipe a try, by all means let me know! :)

Thank you again for visiting! Happy weekend to you all!

Cheers,
Christi