Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts get a flavorful upgrade with crispy kale, tart dried cherries, and sweet-spicy candied pecans. Finished with a drizzle of balsamic glaze and bright orange zest, this vibrant side dish brings color and sophistication to any fall or holiday table.

Recipe Information

Total Time:

Yield:

8 servings (¾ cup each)

Ingredients

Candied Pecans

¼ cup granulated sugar

1 tablespoon balsamic glaze

1 teaspoon orange zest, plus additional for garnish

1½ teaspoons orange juice

1 teaspoon ground cinnamon

½ teaspoon crushed red pepper, plus additional for garnish

1 cup pecan halves

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Brussels Sprouts

2½ pounds Brussels sprouts, trimmed and halved

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon coarsely ground black pepper

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Kale

4 cups tightly packed, rough-chopped lacinato kale (about 1 bunch)

1 tablespoon olive oil

½ teaspoon salt

1 cup dried cherries

2 tablespoons balsamic glaze

Directions

Preheat oven to 400°F. Line a medium rimmed baking pan with parchment paper; set aside. Line a large rimmed baking pan with foil; spray foil with nonstick cooking spray and set aside.
For candied pecans, in a medium nonstick skillet, stir together sugar, balsamic glaze, 1 teaspoon orange zest and juice, cinnamon, and ½ teaspoon crushed red pepper. Cook and stir over medium heat for 1 to 2 minutes or until sugar is dissolved.
Add pecans; cook and stir for 2 to 3 minutes or until pecans are evenly coated and fragrant. Remove from heat; transfer mixture to parchment paper-lined baking pan; cool completely.
For Brussels sprouts, in a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer in foil-lined baking pan. Roast for 20 to 25 minutes or until fork-tender and crisp.
Meanwhile, for kale, in a large bowl, place kale; drizzle with olive oil and sprinkle with salt. Gently massage by rubbing kale between fingers until dark green and tender.
Remove Brussels sprouts from the oven; place kale around sprouts. Bake for 5 to 7 minutes more or until kale is slightly crisp. Add dried cherries and drizzle with balsamic glaze. Toss until evenly coated and combined.
To serve, transfer Brussels sprouts mixture to a large serving dish. Sprinkle with candied pecans. Garnish with additional orange zest and crushed red pepper, if desired.