Often boiled or quickly stir fried, we're going with roasting them. Just a bit of our Maple aged balsamic and a touch of bacon, gives you perfect caramelization taking the little bitter cabbage to sublime savoury sweetness.
1 to 1-1/2 lbs fresh brussels sprouts (4-5 cups)
1/4 cup olive oil
2 tsp kosher salt
1 tsp black pepper
1/4 cup fresh grated Parmesan cheese
3 slices thick-cut bacon, diced
1/4 cup Maple balsamic
(or Pomegranate balsamic for a sweet-tart taste)
Preheat oven to 425 degrees. Remove outer leaves of brussels sprouts then cut in half. In a large bowl, whisk together olive oil and salt. Then add balsamic and whisk until completely blended. Add brussels sprouts and bacon then toss until covered. Arrange brussels sprouts and bacon pieces on quality sheet pan with raised sides making sure they are generously spaced. Roast for about 15 minutes then remove from oven and turn. Return to oven and roast until the sprouts are tender and browned and the bacon is crisp, about 10-15 minutes. Salt and pepper to taste. Before serving add fresh Parmesan. TIP: If you want less browning set oven at 350 degrees and roast until tender and bacon is crisp.