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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