Oven roasting the sprouts adds a surprising depth to their flavor, while the tang of the balsamic glaze contrasts nicely with their natural sweetness.
Brussel sprouts are a good source of fiber and potassium (which helps reduce blood pressure). Sprouts also contain plenty of vitamins A and B6, folate, potassium, and thiaminas well as copper, calcium, iron and manganese. No wonder they’re so delicious.
Balsamic Glazed Brussels Sprouts with Pecans
24 ounces frozen Brussels’ sprouts
4 dried dates, chopped
½ C pecans
3 T extra virgin olive oil
For Balsamic glaze:
2 ¼ C balsamic vinegar
To make the balsamic glaze (warning, you may need to open a window!) simply simmer the balsamic vinegar on low heat till it’s reduced to about ¼ C. It will begin to thicken and become even darker in color. When it reaches the consistency of pancake syrup, immediately remove from heat. It scorches easily and must be watched carefully to avoid caramelizing it.
To make the sprouts: Place the pecans in a single layer on a cookie sheet and toast at 250 degrees for 7-10 minutes. Remove from the oven and let cool. (Boost Your Overall Metabolism with our Lemon-Marinated Tilapia recipe)
Cut the Brussels’ sprouts in half, and, in a bowl, mix with the olive oil to coat. Lay them face down on a cookie sheet and bake at 400 degrees till tender, about 20 minutes.
Remove from the oven and in the same bowl combine sprouts, balsamic glaze, dates, and pecans. Toss to mix. Serve immediately.