OKLAHOMA CITY – This is a fantastic, easy way to serve a traditional, healthy holiday vegetable. The optional addition of either bacon or nuts enhances them even further, and might entice a few “non believers” to fall in love with Brussels Sprouts!
Serves 4 – recipe may be multiplied.
1lb Brussels Sprouts (prefer fresh but frozen may be used)
3 T Olive Oil
3/4 t Kosher Salt
1/2 t Black Pepper
1 t Honey
1 T Balsamic Vinegar
Optional: 2 strips bacon
1/4 C pecans
Preheat oven to 425
In a large bowl, place Brussels Sprouts and cut any large ones, if necessary, to achieve a somewhat uniform size.
Add 2 T olive oil, salt and pepper, and toss to coat. Spread on to foil lined baking sheet (or use a disposable foil tray) and place in oven. Roast 45 minutes, turning occasionally, until sprouts are browning and a bit crisp. (Note – the use of frozen sprouts will yield softer, less crisp results)
If adding optional bacon, chop 2 strips and add roughly 20 minutes into cooking process.
In a bowl, whisk together 1T Balsamic and 1 t honey until blended. Slowly add 1 T olive oil while whisking.
Remove sprouts from oven; place in bowl of honey/Balsamic/Oil mixture and toss thoroughly. Add roasted pecans (1/4C) if desired.
Serve as quickly as possible.