Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
- 15 cloves of garlic, peeled
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup honey-balsamic glaze (recipe follows)
- 4 slices bacon, cooked and crumbles
- 1/2 cup chopped toasted walnuts
- 1/4 cup dried cranberries
- 1/4 cup crumbled blue cheese
Preparation
Step 1
Preheat the oven to 450"F
In a bowl, toss together the sprouts, garlic, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Dump onto a large backing sheet, spreading them around so everything is in one layer. Roast until the undersides get browned and crisp, about 20 minutes. Remove from the oven, toss to 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 10 minutes longer.
Transfer to a platter and season to taste with more salt and pepper. Drizzle with the balsamic glaze, then scatter the bacon, walnuts, cranberries, and blue cheese all over the top.
Honey-Balsamic Glaze (makes 3/4 cup)
1 cup balsamic vinegar
1/2 cup honey
In the smallest saucepan you have, combine the vinegar and honey and bring to a boil, then reduce the heat and simmer until the glaze reduces by half and is thick and small and bubbles form on the entire surface of the liquid, about 20 minutes. Remove from the heat and let cool to room temperature. This will keep indefinitely in the fridge in an airtight container; warm slightly before using.