Vacation is in T-31 days as of today! I hope you’ve been enjoying my healthy-ish countdown on IG story. Everyone knows the next step in vacation prep after excercise and mass veggie consumption is consuming bread at the same rate of Chrissy Teigan. However, in an effort not to consume bread or in Chrissy’s case, pasta topped with bread, I had to scour her cookbook for recipes to test drive.
That’s how I landed on roasted balsamic glazed brussels sprouts.
The bacon, craisins, toasted walnuts, and blue cheese topping? Well….we can’t be perfect. Look, it’s like a beautiful, adult cereal.
This recipe was mad delicious and I may have consumed the entire thing over the course of one day. I did only make a POUND of brussels sprouts, so this was completely acceptable. Oh, it was like three servings, so just shush.
This will be my go-to brussels sprouts recipe from here on out. So without further ado….
Balsamic Glazed Roasted Brussels Sprouts
Serves two (or more if you’re very ill)
- 1.5 pounds brussels sprouts, trimmed and halved lengthwise
- 15 cloves of garlic, peeled
- 1/4 c. olive oil
- Kosher salt & pepper
- 4 slice of bacon, cooked & crumbled
- 1/2 c. chopped, toasted walnuts
- 1/4 c. dried cranberries
- 1/4 c. blue cheese (I used feta)
- Combine cooked bacon, walnuts, cranberries, and cheese. Set aside.
- Preheat oven to 450.
- Toss trimmed/halved sprouts with garlic cloves, olive oil, and salt in pepper in a bowl.
- Spread onto a baking sheet so everything is in one layer.
- Roast for 15 minutes.
- Flip brussels sprouts and roast another 8 minutes. Don’t let the sprouts burn at this point.
- Remove sprouts from oven. Drizzle with balsamic glaze. Top with adult cereal mix.
Honey Balsamic Glaze
- 1 c. balsamic vinegar
- 1/2 c. honey
- In a small sauce pan, combine ingredients and bring to a boil.
- Once boiling, reduce heat to low and allow sauce to reduce by half, about 20 minutes.
- Set aside and allow to cool.
Pro Tip: Make a delish salad dressing for the rest of the week by combining 1 parts of the glaze with 3 parts of olive oil. Add salt & pepper and voila!