Pioneer Woman Brussels Sprouts with Balsamic Reduction Walnuts

Pioneer Woman Brussels sprouts with balsamic reduction walnuts take 50 minutes and a handful of Brussels sprouts, balsamic vinegar and toasted walnuts to make a crisp-edged side dish. This easy oven-roasted Thanksgiving side dish fits Christmas dinner, holiday potlucks and Sunday family dinners.

Roast the sprouts on two baking sheets instead of one, because they need space to brown. Crowd them onto a single pan and they steam into soft, pale sprouts with no caramelized edges.

Instead of glazing the sprouts in a pan, the balsamic and sugar simmer into a thick syrup that gets drizzled over the finished dish. Toasting the walnuts separately for 5 to 7 minutes also keeps them crunchy instead of soggy.

Pioneer Woman Brussels Sprouts with Balsamic Reduction Walnuts

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Golden roasted sprouts with crisp, browned edges get a drizzle of sticky, tangy balsamic syrup. Toasted walnuts on top add a buttery crunch to every bite.

Ingredients

• 1/2 c. walnuts, chopped
  

• 3 lb. Brussels sprouts, trimmed and halved if large
  

• 1/2 c. olive oil
  

• 1 tsp. kosher salt
  

• Black pepper, to taste
  

• 1 c. balsamic vinegar
  

• 1/2 c. sugar
  

Directions

• Toast the walnuts: Preheat the oven to 375°F, then spread 1/2 cup chopped walnuts on a baking sheet. Toast them, tossing once, for 5 to 7 minutes until fragrant.
• Roast the sprouts: Divide 3 pounds trimmed Brussels sprouts between 2 baking sheets and toss with 1/2 cup olive oil, 1 teaspoon kosher salt and black pepper to taste. Roast for 25 to 30 minutes, tossing halfway through, until golden brown and tender.
• Simmer the reduction: While the sprouts roast, combine 1 cup balsamic vinegar and 1/2 cup sugar in a saucepan and bring to a boil. Then reduce the heat to medium low and simmer for 15 to 20 minutes until very thick.
• Drizzle and serve: Pour the balsamic reduction over the roasted Brussels sprouts. Sprinkle the toasted walnuts on top just before serving.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of walnuts?

Pecans work well here because they toast to the same buttery crunch and pair nicely with balsamic. Chopped almonds are another option, so toast them the same way until fragrant.

How do I store leftover balsamic Brussels sprouts?

Keep them in an airtight container in the fridge, and they hold for about 3 days. Reheat them in a hot oven rather than the microwave, since that helps the edges crisp back up.

Can I make the balsamic reduction ahead of time?

Yes, the reduction can be made a day or two ahead and kept in the fridge. It thickens as it cools, so warm it gently before drizzling if it gets too stiff.

Can I roast these in an air fryer instead of the oven?

An air fryer can work for smaller batches, but 3 pounds is too much for one basket. Cook in rounds so the sprouts have room to brown instead of steam.

What is the most common mistake with roasted Brussels sprouts?

Crowding the pan is the biggest one, because packed sprouts steam instead of roast. Use two baking sheets and toss them halfway through so they brown evenly.