Balsamic Brussels Sprouts

Although they are now available pretty much year round Brussels sprouts at their best picked locally after the first hard frost. Here in the Northeast that means the peak of the season in late November and early to mid-December. While they are great simply steamed with a bit of butter or vinegar, Brussels sprouts really shine when paired with nuts. Chestnuts are probably the most traditional but hazelnuts or pecans also work very well. This simple recipe adds a bit of balsamic vinegar for a bit of sweetness and sourness that brings everything together.



Brussels sprouts

½ pound

250 g


1 tablespoon

15 g

Pecans or other nuts

1 ounce

30 g


about ½ cup

about 125 ml

Balsamic vinegar

2 tablespoons

30 ml

Salt and pepper

to taste

to taste



Rinse and trim the Brussels sprouts. Halve lengthwise if large. Coarsely chop the nuts. Melt the butter in a frying pan over medium-high heat and when just starting to brown add the sprouts and nuts. Toss for a minute or so to combine and coat with butter. Add the water, cover, turn the heat down to medium-low, and steam for about 5 minutes or until the sprouts are tender. Uncover and raise the heat to drive off the water then add the balsamic vinegar and toss to coat. Let the vinegar evaporate. Season to taste with salt and pepper. Serve hot.


One response to “Balsamic Brussels Sprouts

  1. Brett Bralley December 12, 2011 at 16:20

    love Brussels sprouts. I’ve been wanting to try Smitten Kitchen’s dijon sauce over some braised ones. This recipe looks delicious!

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