CRISPY BRUSSELS SPROUTS WITH BOURBON PECAN GLAZE
Servings
4-6
Total time
25
minutesBergeron’s Pecans + Bourbon Balsamic Vinegar. Quite the pair if we say so ourselves! We love the pecan crunch and bourbon glaze on these simple seared Brussels sprouts. I think we’ve found our new holiday side!
Ingredients
1 lb Brussels sprouts, timmed & halved
Salt & Black Pepper
1/3 cup Bourbon Balsamic Vinegar
1/2 cup chopped Bergeron’s Pecans
Instructions
- Heat a cast iron skillet over medium heat. Drizzle in Roasted Garlic Avocado Oil to cover the bottom and heat until shimmering.
- Add in the Brussels sprouts flat side down. Cook, undisturbed, for 4 minutes or until golden brown and the sprouts “give” when pressed and feel as if they are softening.
- Using tongs, flip the sprouts and continue cooking. Season the up-facing side with salt and pepper. You may also need to add more oil to the pan.
- Once a knife can be inserted easily into the sprouts, add in the Bourbon Balsamic and pecans around the sprouts. Bring the balsamic to a simmer and allow to reduce and become syrupy – about 4 minutes.
- Taste and adjust with salt and pepper. Transfer to a platter or serve from the cast iron.
