Comments on: Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

By: Jules B

Jules B — Tue, 30 Dec 2025 14:40:59 +0000

We made this dish for Christmas. I followed the recipe exactly and it was an amazing complement to our maple bourbon ham. It was so easy to put together. I will definitely be making this again!

By: Cookie and Kate

Cookie and Kate — Sun, 21 Dec 2025 15:50:21 +0000

In reply to Lorraine. Hi Lorraine, yes, I think feta could be a nice contrast to the other flavors.

By: Lorraine

Lorraine — Fri, 19 Dec 2025 13:17:01 +0000

I am making these as a side dish for Christmas. I am considering using Feta instead of Parmesan. What do you think?

By: Lori

Lori — Thu, 27 Nov 2025 19:10:25 +0000

These are outstanding, and I made them exactly as written. So simple, too. They’ll be in our regular rotation, in addition to being served every Thanksgiving and Christmas. Thank you, Kate! Everyone loved them!

By: Cookie and Kate

Cookie and Kate — Mon, 24 Nov 2025 05:37:56 +0000

In reply to veronica. Hi Veronica, yes a balsamic glaze will work. A thick, aged balsamic is somewhere between a regular balsamic and a glaze, which has been cooked down and is more sugary.

By: veronica

veronica — Sat, 22 Nov 2025 23:55:43 +0000

Just curious because you say “thick” balsamic vinegar, would a balsamic glaze work? trying to use what I have at home.

By: Cindy B

Cindy B — Wed, 25 Jun 2025 23:40:45 +0000

I love brussels sprouts any way they’re prepared, but I’d never seen a recipe that included these ingredients, so I gave it a try and oh boy! No disappointment here! I would’ve given the recipe 5 stars were it not necessary for me to make a couple tiny substitutions based on what I already had on hand. In lieu of pecans I used store-bought honey roasted pecan pieces and Olive Grand brand Fig Flavored Balsamic glaze in lieu of the vinegar. Oh my goodness, the slight tartness of the glaze and cranberries, balanced by the slightly sweet/saltiness of the honey roasted pecans paired wonderfully with the brussels sprouts alongside the rich sausage/cheese stuffed manicotti casserole I served. Thank you for sharing this recipe. P.S. My “boyfriend” and I are um, old, and that term doesn’t seem appropriate to us, either, so depending on the setting I refer to him as my boo, and more formally my significant other. Partner seems common these days, but it used to refer to a business partner before it was a boo. :o)

By: Cookie and Kate

Cookie and Kate — Sun, 11 May 2025 20:29:29 +0000

In reply to Rachael. Hi Rachael, I think the sweetness of the pecans complement the other elements, but walnuts would still give that crunch and add some umami flavor.

By: Rachael

Rachael — Wed, 07 May 2025 19:38:11 +0000

In reply to Joanne.

I’m out of pecans…would walnuts work?

By: Cathy Z

Cathy Z — Mon, 06 Jan 2025 12:26:08 +0000

I made this as a side for Christmas dinner. It was really good and I will most certainly make it again. Thank you, Kate!