Balsamic Glazed Brussel Sprouts


Here’s the last of my Thanksgiving recipes I’m going to share with you all.  As I mentioned before I was really happy with how everything turned out.  Lots of fun bright flavors coming from each dish.  And our pie was the perfect ending.


Late summer I made a large pot of strawberry rhubarb pie filling and canned it.  The rhubarb was from our garden.  I didn’t follow a recipe but instead winged it and hoped for the best.  I was extremely happy with the result and the consistency was just right!  Not too runny and not too thick.  Go me!!  And Josh made the crust using this recipe, it turned out perfect!!!


As for brussel sprouts, I really love them.  Particularly when roasted.  There’s something about their earthy flavor when properly cooked that really hits the spot.  I don’t find they need much else other than a nice bit of salt, pepper, and olive oil.  But since it’s the holiday season I wanted to change it up.  Make a more festive dish with some exciting flavors.. dries cherries, orange zest, walnuts, honey, and balsamic vinegar.  Sound festive enough for you?  It definitely was for me!

Balsamic Glazed Brussel Sprouts

Balsamic Glazed Brussel Sprouts


  • 1 lb brussel sprouts, trimmed and sliced into thirds lengthwise
  • 1 onion, thinly sliced into half moons
  • 1/2 cup walnuts
  • 1/3 cup chopped dried cherries, unsweetened
  • zest of one navel orange
  • s&p
  • 2 tablespoons honey
  • 1/4 cup balsamic vinegar
  • olive oil


  1. In a dry pan toast the walnuts over medium heat until lightly browned and fragrant. Set aside.
  2. In a large skillet heat up a bit of olive oil over medium heat. Add the onion and cook a few minutes until it starts to soften. Add the brussel sprouts and stir to coat with oil. Cover skillet with a lid and cook 3 minutes. Remove lid and stir. Cover again and cook another 3 minutes. Remove lid and stir. The brussel sprouts should be browning. Add a bit of water to deglaze the pan while stirring often. The sprouts should be tender crisp at this point. If not cover and cook a bit more.
  3. Add the walnuts, cherries, and orange zest. Season generously with s&p. Turn heat down to low.
  4. In a small saucepan add the honey and balsamic vinegar. Over low heat warm through while whisking.
  5. Place brussel sprouts in a large bowl and top with balasmic vinegar. Mix gently and serve.


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