Smoky Bourbon-Balsamic Brussels Sprouts
These are not the sad, steamed sprouts from childhood. We are talking crispy edges, a sweet-smoky glaze and enough crunch from bacon and pecans to make the skillet the first empty dish on the table. This recipe is built for steak night, holiday tables and anyone who “doesn’t do Brussels sprouts.”
Ingredients
Method
- Heat the oven to 425°F. Toss Brussels sprouts with Bacon Organic Olive Oil, Sweet & Smoky Gourmet Garlic, salt and pepper. Roast cut-side down until deeply browned and tender, about 22 minutes.
- While the sprouts roast, simmer Bourbon Balsamic and maple syrup in a small saucepan until reduced to a syrupy glaze, about 4 minutes.
- Transfer sprouts to a warm skillet or serving platter. Drizzle with the glaze, then shower with pecans, bacon, parsley and a pinch of flaky salt.
Notes
Time: 30 min
Kitchen tip: For grill people: use a perforated grill pan over medium-high heat and follow the same finish.
