Brussels sprouts. Can you imagine anyone referring to them as a treat? Like candy? They must be kidding. Well, let’s see what happens when you sample a few of these. You may be singing the same song. They are addictive.
I discovered this recipe on delish.com. The components remain the same; I simply increased the amount of sprouts and bacon.
When preparing your brussels sprouts for roasting, you would typically halve them. If you happen to come across very large sprouts, like the ones presented here …feel free to quarter them. The main goal is that they are fairly uniform in size and not too large, so that you achieve an even browning and crisping during the roasting process.
Now onto the glaze. Did I mention that it is delicious? This is what takes this side dish to the next level. It is cooked on the stovetop while the sprouts are roasting. Then drizzled on just before serving.
I’d like to offer a helpful hint. Be sure to get your saucepan in the sink and fill it with hot soapy water when finished. The glaze tends to be very sticky. On that note, don’t skip the step where you line the sheet pan with parchment paper. You can thank me later for this advice.
These are best enjoyed immediately from the oven. But I wouldn’t turn them down, reheated the next day. Enjoy!
glazed brussels sprouts
- 2 pounds brussels sprouts, trimmed & halved
- 1/2 pound bacon, cut into small pieces
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon chopped fresh rosemary
Preheat oven to 425°F. Place brussels sprouts, bacon and garlic on a large rimmed baking sheet, lined with parchment paper. Season with salt and pepper. Drizzle with olive oil and toss until well combined.
Bake until sprouts are tender and charred, about 30 minutes.
Meanwhile, in a small saucepan, combine balsamic vinegar, honey and rosemary. Simmer, stirring occasionally, until reduced by half for about 15 minutes. When ready, the mixture should coat the back of a spoon.
When brussels spouts are done, drizzle evenly with balsamic glaze. Serve immediately.