Ingredients:
Sprouts
- 1.5 pounds Brussels sprouts, trimmed and halved lengthwise
- 1/2 pound of bacon, crisped up and crumbled
- 15 cloves garlic, peeled
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup Honey Balsamic Glaze (recipe follows)
- 1/2 cup chopped toasted walnuts
- 1/4 cup crumbled blue cheese
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/2 cup honey
Directions:
Preheat oven to 450 degrees. In the smallest saucepan you have, combine the vinegar and honey and bring to a boil, then reduce the heat and simmer until the glaze reduces by half and is thick and small and bubbles form on the entire surface of the liquid, about 20 minutes. Remove from the heat and let cool to room temperature. This will keep indefinitely in the fridge in an airtight container; warm slightly before using. In a bowl, toss together the Brussels sprouts, bacon, garlic, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Dump onto a large baking sheet, spreading them around so everything is in one layer. Roast until the undersides get browned and crisp about 20 minutes. Remove from the oven, toss to release the undersides, and return to the oven to finish roasting, until some of the sprouts are charred and the garlic cloves are tender, about 10 minutes longer. Transfer to a platter and season to taste with salt and pepper. Drizzle with the balsamic glaze, then scatter the walnuts and blue cheese all over the top.
