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Roasted Brussels Sprouts with Pecan Balsamic Sauce


Prep time:                     10 minutes

Cooking time:             45 minutes

Yields:                                 4 people



1 1/2 lbs Brussels sprouts
1 onion, chopped

4 garlic cloves

1/4 cup dried sour cherries

1/2 cup pecans, split in half

2 tbsp balsamic vinegar
2 tbsp water
1/2 tsp thyme

1 tsp sumac, optional



Preheat oven to 350 degrees. Quarter the Brussels sprouts and lay on a parchment lined baking sheet along with onion and garlic. Place another parchment sheet on top of the Brussels sprouts to retain moisture. Roast in oven for 45 min. Take the vegetables out of the oven, take 2 of the roasted garlic cloves, 1/4 cup of the pecans, the balsamic vinegar, water and thyme and whip in blender until smooth. Put vegetables in a bowl, pour sauce over vegetables and toss to coat. Sprinkle on cherries and pecans, serve. A great way to increase the antioxidant power of this dish is by sprinkling on sumac. Sumac is a spice that has a lemon like flavor to it which adds a zesty pop to any dish.
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