I’ve been dreaming about this recipe for orange balsamic glazed Brussels sprouts with toasted pecans and pomegranates seeds for our a side for Thanksgiving dinner and for my Christmas menu for a few weeks now.
Have you thought about your Thanksgiving and Christmas menus yet? Every year, my mom and I furiously email each other back and forth with recipe ideas for our holiday menus (breakfast and dinner, mind you). Most years, we have our menu nailed down before we even start Christmas shopping! Priorities, right?
Since this week has been all about festive foods, starting with these black bean and spinach enchiladas followed by this holiday sangria, I thought we might as well continue the trend right on into the holidays. Sound like a plan? I don’t know about you, but I can never have too many recipes stored up to use over these next few weeks.
After making this sautéed Brussels sprouts tossed in an orange balsamic glaze with toasted pecans and pomegranates seeds recipe earlier in the week for a test run (just to make sure it tasted as I imagined), I knew I had to share the it with you. It is so good I was eating it by the spoonful out of the pan and the best part is, it is so simple to make!
When you think of holiday foods you probably think of rich and decadent dishes that will stuff yourself into a food coma. But not everything has to make you feel like you need to unbutton your pants at the dinner table. When putting together a festive dinner menu, I like to have at least half of the items fall into the “light and healthy, yet still delicious” category.
With that said, let’s talk about the nutritional benefits of Brussels sprouts!
Nutritional Spotlight: Brussels Sprouts
Many kids (and some adults) turn up their noses to the mention of Brussels sprouts. I get it. I did too at one time. Until I first roasted them and my life was changed forever. I’m so glad I gave these green gems a chance because they are packed with nutrients!
Did you know that Brussels sprouts have a surprisingly high amount of protein and meet your daily needs for vitamin C and K in just one serving? Let’s take a closer look at the nutritional breakdown:
- One cup of raw Brussels sprouts contains 3 grams of protein
- In the same serving, you will also get 195% of your daily recommended amount of vitamin K (improves bone health) and 125% of vitamin C (maintains healthy vision and can have antiaging effects).
Now that I’ve convinced you of why you should eat Brussels sprouts, let’s talk about how to make them so that even the most skeptical might actually try them (and like them!).
Related Post: How to Roast Brussels Sprouts
Orange Balsamic Glazed Brussels Sprouts
First, we are going to sauté the Brussels sprouts. Cut the Brussel sprouts in half (or quarters if they are extra large) and sauté in a skillet over medium heat with 2 Tablespoons olive oil. Cook until fork tender, about 10 minutes, stirring frequently to ensure even cooking.
*You could also roast the Brussels sprouts and add them to the glaze. To roast, cut the Brussels sprouts in half and and coat with 2 Tablespoons olive oil, salt and pepper. Bake at 375 degrees for about 20 minutes
Next, let’s make the glaze! If you sautéed the Brussels sprouts, take them out of the pan and add a minced shallot and ½ cup fresh squeeze orange juice. Simmer on medium heat until the orange juice is reduced by half and thickened up. Add 2 Tablespoons balsamic vinegar and mix to combine.
Add back in the Brussels sprouts and toss to coat. Spoon into your serving bowl and toss with 1 cup of toasted, chopped pecans and ½ cup of pomegranate seeds. Garnish with a little orange zest for a pop of color and brightness in flavor!Print
This sautéed Brussels sprouts tossed in an orange balsamic glaze with toasted pecans and pomegranates seeds recipe is so good, you can eat it by the spoonful out of the pan. And the best part is, it’s so simple to make!
- Cut the Brussels sprouts in half (or quarters if large).
- Heat a skillet over medium heat and sauté Brussels sprouts in 2 T. olive oil until fork tender, about 10 minutes. Sprinkle with salt and pepper and spoon onto a plate.
- In the same skillet, add the shallot and orange juice. Simmer on medium heat until the orange juice is reduced by half and thickened up. Add the balsamic vinegar and stir to combine.
- Add back in the Brussels sprouts and coat with orange balsamic glaze.
- Spoon into a serving bowl and toss with toasted pecans and pomegranate seeds.
- Garnish with a little orange zest for a pop of color and brightness in flavor!