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.