Fried Brussels Sprouts Recipe with Cider Vinaigrette and Pecan – Brussels sprouts and pecan are two classic Thanksgiving flavors, and we’ve combined them into a deliciously easy Brussels sprouts recipe that will have everyone asking for seconds. The toasted pecans add a delightful crunch, while the apple cider vinegar and honey create a mouthwatering glaze that brings all the flavors together. This side dish is gluten-free and perfect to accompany any holiday meal. As you gather around the table with your loved ones, let this Brussels sprouts recipe bring even more warmth and joy to your already special holiday celebration. Let’s make new memories with good times and amazing food!
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Ingredients list for the Fried Brussels Sprouts recipe
- 1 pound Brussels sprouts, trimmed and shaved, or quartered
- 1/2 cup raw pecans, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Kosher salt and black pepper
Directions
1. To make the fried Brussels sprouts: Dry toast the pecans in a large skillet over medium heat – no need to add oil. Once the pecans get fragrant, remove to a small bowl and set aside.
2. In the same skillet, add oil and cook the Brussels sprouts for 6 – 8 minutes, stirring occasionally.
4. When the Brussels sprouts soften and caramelize on the edges, season with salt and pepper, add toasted pecans and pour the apple cider vinegar to deglaze. Add honey and a little bit of water if needed. Cook for 2 – 3 minutes to reduce the sauce slightly. Scrape the bottom of the pan with a wooden spoon to catch the delicious browned bits!
5. Cook the Brussels sprouts and pecans for half a minute until fragrant. Season with more pepper to taste, and serve the Brussels sprouts with cider vinaigrette and pecan immediately. Enjoy! ❤️
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- Creamy Brussels Sprouts Gratin
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