Preheat an oven to 450F  *  In a large bowl toss 1 1/2 lbs of Brussels Sprouts – trimmed and halved –  with 2 Tbsp olive oil, 1/4 tsp salt and freshly ground pepper  *  Spread the mixed Brussels Sprouts in a single layer on an 11×17 inch baking sheet  *  Place the pan in the upper half of oven and stir sprouts once after fifteen minutes  *  Continue roasting until Brussels are brown and tender – about 25 – 30 minutes total  *  Transfer Brussels sprouts to a serving dish  *  Combine with 2 Tbsp of cooked crumbled bacon and 1 Tbsp balsamic syrup  *  garnish with grated Parmesan cheese or a honey mustard dressing   *  to make the dressing whisk together 2 Tbsp of olive oil,  *  2 Tbsp fresh lemon juice  *   1 Tbsp honey  *   1 tsp Dijon mustard   *  1/2 tsp salt and freshly ground pepper to taste  *  Add the dressing to the sprouts and toss  *  serve immediately

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