Ingredients
For the Roasted Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons TAO Garlic Infused Olive Oil
Salt and freshly ground black pepper, to taste
1/2 cup toasted pecan halves
For the Maple-Gala Apple Balsamic Reduction:
1/4 cup TAO Gala Apple Balsamic Vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic (optional)
Salt and freshly ground black pepper, to taste
For Garnish:
2 tablespoons fresh parsley, chopped (optional)
Directions
Preheat your oven to 400°F.
In a large mixing bowl, toss the halved Brussels sprouts with Garlic Infused Olive Oil, salt, and pepper until they are evenly coated.
Spread the Brussels sprouts out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly crispy, shaking the pan or stirring them once or twice during cooking.
While the Brussels sprouts are roasting, make the reduction. In a small saucepan, combine the Gala Apple Balsamic Vinegar, pure maple syrup, Dijon mustard, and minced garlic (if using).
Bring the mixture to a simmer over medium heat. Simmer for about 5-7 minutes, or until the mixture has reduced by half and thickened, stirring occasionally.
Season the reduction with salt and freshly ground black pepper to taste. Remove it from heat and set it aside.
In a dry skillet over medium heat, toast the pecan halves for 2-3 minutes, or until they become fragrant and slightly browned. Be sure to keep an eye on them, as they can burn quickly.
Remove the toasted pecans from the skillet and set them aside.
Once the Brussels sprouts are roasted to perfection, transfer them to a serving dish.
Drizzle the warm Maple-Gala Apple Balsamic Reduction over the roasted Brussels sprouts.
Gently toss to ensure all the sprouts are coated in the flavorful glaze.
Sprinkle the toasted pecans and fresh chopped parsley (if using) over the top.
Garnish with an extra pinch of salt and a sprinkle of black pepper, if desired.