Roasted Brussels Sprouts with Pecans and Balsamic Reduction

Roasted Brussels Sprouts with Pecans and Balsamic Reduction

This recipe makes a delicious side to any meal, but is also a beautiful, tasty dish for the holidays (and it’s so easy, you won’t believe it).

Category Paleo, Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Lauren Lobley


  • 1 lb of Brussels sprouts washed and dried
  • 1 1/2 – 2 tbsp extra virgin olive oil
  • 1/2 – 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup pecans pieces and halves (not whole)
  • 1 tsp balsamic reduction store-bought (watch the ingredients) or make your own


  1. Preheat oven to 350F.
  2. Cut the bottoms off the Brussels sprouts and peel some of the leaves off the sprout. Place the leaves on an ungreased sheet pan. Cut the remaining sprout in half and place it on the sheet pan as well. Repeat with the entire pound of Brussels sprouts.
  3. Drizzle the sprouts with olive oil, salt, and pepper and toss with your hands until everything is coated. Bake the sprouts for 10 minutes.
  4. At the 10 minute mark, open the oven and sprinkle the sprouts with 1/4 cup of pecan pieces and halves. No tossing necessary — you don’t want to disrupt the caramelization process! Bake for another 10 minutes.
  5. Pull them out of the oven and drizzle with 1/2 to 1 tsp of balsamic reduction. Toss to coat. Serve warm.