Crispy Roasted Brussels Sprouts
This crispy roasted Brussels sprouts recipe pairs well with any dish with its sweet and tangy flavor.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅔ c balsamic vinegar
- 2 tbsp honey
- 1 lb Brussels sprouts (trimmed and cut into halves)
- 2 tbsp vegetable oil
- ¼ tsp salt
- 2 slices cooked bacon (minced )
- Nori Komi Furikake (optional)
Instructions
- 1
Balsamic reduction
- 2
In a saucepan, add the balsamic vinegar and honey and cook over medium-high heat. Stir constantly to avoid burning.
- 3
The sauce should start to thicken. At about six minutes, remove from heat and let sit for about three minutes. This sauce should produce a sweet and tangy glaze.
- 4
Brussels sprouts
- 5
Trim, cut in halves, rinse, and dry Brussels sprouts. Pat them dry. Add onto sheet pan and drizzle oil and mix salt.
- 6
Put in the oven at 400 °F for 30 minutes, tossing after about 15 minutes into cooking.
- 7
While Brussels are roasting, cook two slices of bacon. Pat the grease off and cut into tiny bite sized pieces.
- 8
The Brussels have finished roasting when the outer layer has turned dark brown (almost black) and is crispy.
- 9
Put Brussels into a large serving bowl and gently mix in your balsamic reduction. I begin with a small amount to taste and adjust as needed.
- 10
Top your Brussels sprouts with Nori Komi Furikake for an extra crunch of sesame seeds and flavor. Serve immediately.