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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 saut�ed 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

◦ 2 pounds Brussels sprouts, trimmed and halved
◦ 4 to 6 slices bacon, chopped
◦ 5 cloves garlic, quartered
◦ Olive oil
◦ Juice of 1 lemon
◦ Salt
◦ Ground black pepper
◦ � cup balsamic vinegar
◦ � cup honey
◦ Leaves from 2 fresh rosemary sprigs
◦ � 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