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

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!


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. As you continue to cook, manage the heat so as not to burn the sprouts. 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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