Ingredients:

  • 1.5 lbs Fresh Brussels Sprouts, ends trimmed and halved
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Raw Honey
  • 1 tsp Dijon Mustard
  • 4 strips Thick-cut Bacon, diced (optional)

Instructions:

  1. Preheat your oven to 425°F (218°C). Prepare a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Trim the woody stems off the Brussels sprouts and slice them in half lengthwise. In a large mixing bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
  3. Arrange the sprouts cut-side down on the prepared baking sheet. Ensure they are spaced apart and not touching to allow for proper browning.
  4. Roast for 20-25 minutes until the edges are deep brown and charred.
  5. While the sprouts roast, whisk the balsamic vinegar, honey, and Dijon mustard in a small bowl until emulsified.
  6. Remove the pan from the oven and immediately drizzle the glaze over the hot sprouts. Toss them directly on the pan so the residual heat thickens the glaze into a velvety coating.