Brussels sprouts with raisins and pecans
1
Point(s)
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
12
Difficulty
Easy
This recipe is a beautiful example of combining contrasting flavors. The sweet raisins help tame the bitterness of the Brussels sprouts while the pecans add a pleasing nutty crunch to every tender bite. Finishing with the balsamic vinegar provides a 1-2 punch of sweet and tart that elevates everything to mouthwatering goodness. Serve this with a holiday roast or as a love fall side dish when entertaining. This reheats well. Consider chopping the leftover Brussels sprouts and tossing everything with warm egg noodles for a yummy, easy meal the next day.
Ingredients
Olive oil
2 tsp
Reduced-sodium chicken broth
2 cup(s)
Uncooked Brussels sprouts
2 pound(s), trimmed, sliced 1/8-inch thick
Kosher salt
1½ tsp, coarse, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Garlic
6 large clove(s), halved
Golden seedless raisins
¼ cup(s), chopped
Balsamic vinegar
2 Tbsp
Chopped pecans
¼ cup(s)