- 1 1/2 lbs Brussel Sprouts (trimmed and halved)
- 1/4 c. Walnut Oil (or any extra virgin olive oil)
- Salt and Pepper, to taste
- 1/4 c. Honey
- 1/3 c. Maple Balsamic
- 1 c. Chopped Pecans
- 1/2 c. Chopped Dried Cranberries
- 1 lb. Bacon, crumbled
1. Cook bacon as desired, setting aside for later.
2. Preheat your oven to 450°F. Toss brussel sprouts and oil in a large baggie; season with salt and black pepper.
3. Roast brussel sprouts until softened and deeply browned, approx. 20–25 minutes.
4. Meanwhile, in a small saucepan, bring honey to a simmer over medium heat. Reduce heat to medium-low and cook, stirring often with a wooden spoon, until honey is a deep amber color but not burnt, 3–4 minutes.
5. Remove honey from heat and add balsamic vinegar and whisk until smooth – be careful as it can make bubbles when you add balsamic. Return the saucepan to medium heat, add a pinch of salt. Cook, whisking constantly, until the balsamic honey glaze is glossy, bubbling, and slightly thickened, about 3–4 minutes.
6. Transfer roasted brussel sprouts to a large bowl. Add glaze, pecans, dried cranberries and crumbled bacon. Transfer to a platter or a serving bowl. Enjoy!
