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    Roasted Honey-Balsamic Brussels Sprouts

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "We love Brussels sprouts every which way—whether shaved in a salad or sautéed in a saucepan. But I have to say that these roasted Brussels sprouts are our favorite. I even introduced them for the first time into our traditional holiday menu that hadn't seen a change in decades, and they were welcomed with open arms—and open mouths! The flavor of the caramelized, roasted spots on the sprouts plus the tangy, sweet honey-balsamic glaze is magic. This is surely the way God intended Brussels to be eaten when He thought them up."

    List of Ingredients

    â—¦ 2 pounds Brussels sprouts, trimmed and halved
    â—¦ 4 to 6 slices bacon, chopped
    â—¦ 5 cloves garlic, quartered
    â—¦ Olive oil
    â—¦ Juice of 1 lemon
    â—¦ Salt
    â—¦ Ground black pepper
    â—¦ ¼ cup balsamic vinegar
    â—¦ ¼ cup honey
    â—¦ Leaves from 2 fresh rosemary sprigs
    â—¦ ½ teaspoon red pepper flakes

    Recipe

    Set the oven to 425° F.

    Put the sprouts, bacon pieces, and garlic on a large sheet pan. Drizzle well with olive oil and lemon juice. Sprinkle with a good dose of salt and pepper. Rub the sprouts around with your hands to coat them well, then spread them out in a single layer. Bake for 30 minutes, tossing the sprouts halfway through.

    Meanwhile, in a small saucepan, stir together the balsamic vinegar and honey over medium heat. Bring just to a boil, then turn the heat down to a simmer, allowing the mixture to reduce for about 5 minutes.

    Transfer the Brussels sprouts to a pretty serving bowl. Stir the rosemary and red pepper flakes into the glaze, then pour it over the Brussels sprouts, stirring to combine.

    Serves 6 to 8

 

 

 


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