Bergeron’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!
Time: 25 min
Serves 4-6Rating
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Loading...| 1 lb Brussels sprouts, timmed & halved | |
| Roasted Garlic Avocado Oil | |
| Salt & Black Pepper | |
| 1/3 cup Bourbon Balsamic Vinegar | |
| 1/2 cup chopped Bergeron's Pecans |
| 1. | Heat a cast iron skillet over medium heat. Drizzle in Roasted Garlic Avocado Oil to cover the bottom and heat until shimmering. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | Taste and adjust with salt and pepper. Transfer to a platter or serve from the cast iron. |
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