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Wednesday, July 13, 2016

*Recipe* Balsamic Glazed Brussels Sprouts

 Another recipe from my Cravings cookbook, big shocker!   I first had these Brussels Sprouts a couple years ago at Park and Sixth in Jersey City and I was in love.  I've had them in a few restaurants since then and finally decided that I HAD to make them.  And of course, my girl crush had them in her cookbook because, she is awesome.  Not only are there roasted brussels sprouts but there is bacon, blue cheese, cranberries, walnuts and a delicious balsamic glaze. Try these right now.


Brussels Sprouts

1.5 lbs Brussels Sprouts, trimmed and halved lengthwise
15 garlic cloves peeled
1/4 cup olive oil
kosher salt and freshly ground black pepper
1/4 cup honey balsamic glaze (recipe to follow)
4 slices bacon cooked and crumbled or 1/2 cup Real bacon bits
1/2 cup chopped toasted walnuts
1/4 dried cranberries
1/4 cup crumbled blue cheese

Balsamic Glaze Recipe 

1/2 cup Balsamic vinegar
1/2 cup honey


Balsamic Glaze- 
-In a very small saucepan, combine the vinegar and honey and bring to a boil and then reduce heat and simmer until it is reduced by about half, about 20 minutes. Remove heat and cool to room temperature.  You can also make it in the microwave, checking it every couple minutes until it is reduced by half.

-In a bowl, toss together Brussels Sprouts, garlic, olive oil, 2 tsp slat and 2 tsp pepper.
-Dump onto a large baking sheet, spreading them around so everything is in one layer.

-Roast until the undersides are brown and crisp, about 20 minutes.
-Remove from oven, toss o 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 15 minutes longer.
-Transfer to a platter and season to taste with more salt and pepper.
-Drizzle with glaze, then scatter the bacon, walnuts, cranberries and blue cheese over the top.

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