Date posted: 13/12/2019

Balsamic glazed oven roasted brussels sprouts with toasted pecans

  • Serves 12
Votes: 0 Average: 0


Everyday Favourites medium brussels sprouts 500g
Pure olive oil tin 40ml
Everyday Favourites table salt Pinch
Everyday Favourites ground black pepper Pinch
Pecan nuts 200g
Tate & Lyle dark soft brown sugar 30g
Il Borgo Balsamic vinegar glaze 30ml
Everyday Favourites chopped dates 100g


  1. Preheat the oven to 200°C
  2. Slice the frozen Brussel sprouts in half
  3. Place the sprouts onto a sheet pan
  4. Drizzle with half the olive oil and sprinkle with salt and pepper. Mix the sprouts to ensure they're all coated and place in the oven
  5. Whilst the sprouts are cooking, mix the pecan nuts in a bowl with the remaining oil so they are all coated. Scatter them onto a baking tray and sprinkle brown sugar over the top. Toast in the oven for 10 minutes so they begin to caramelise. Once cooked, set aside
  6. Once the sprouts are browned yet still soft in the centre (around 20 mins), take out of the oven
  7. Add the balsamic vinegar glaze and dates. Stir and roast in the oven for a further 3-5 mins
  8. Remove from the oven and sprinkle the toasted pecans on top
  9. Serve immediately whilst it is still warm
Back to Top