INGREDIENTS:
1 1/2 pounds small Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
METHOD:
Preheat oven to 425°F. Line a shallow baking sheet with aluminum foil.
Place Brussels sprouts in a large mixing bowl and drizzle with 2 tablespoons olive oil, salt, and pepper, and toss gently to coat sprouts. Transfer the Brussels sprouts to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized about 20 minutes.
Place Brussels sprouts back in the bowl. Add the remaining tablespoon of olive oil, balsamic vinegar, and honey (or maple syrup) and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
VARIATION:
Cut 6 strips of thick bacon into 1-inch pieces. Place in a skillet and sauté until bacon begins to render fat and is partially cooked. Add the partially cooked bacon with 1 teaspoon of bacon fat to the Brussels sprouts before roasting.
YIELD: 6 servings
