So Good! So Good!
Balsamic Glazed, Roasted Brussels Sprouts
About pound of Brussels Sprouts
Flavoured Balsamic Vinegar, I use Pear, Orange, sometimes other flavors, depending on your main dish, and the mood
Honey
Nice EVOO Olive Oil
Coarse Sea Salt and Fresh Ground Pepper
Slice all the Sprouts, in half, layer them flat side down, on a roasting pan, or sheet tray
Drizzle with an awesome olive oil, best you can. There aren't a lot of ingredients, so each needs to be the best
Lightly season with sea salt, and into the oven.
Sear, until golden brown, about 15, 20 minutes at about 325F, but keep checking. Let them sear, don't shake or move them until there's a nice golden brown on the flat face. DON'T over cook.
Season with sea salt and ground pepper
While the sprouts are searing in the oven, in a pot, add Balsamic Vinegar, and honey... stirring. I like the Orange, or Pear Balsamic vinegar for this glaze. White Pear, sometimes Pomegranate or Orange.Simmer for as long as you can, stirring to keep the honey moving until it incorporates. If the glaze gets too thick, you can always cut it with Balsamic Vinegar... but the goal is a thick glaze that will cling to the sprouts.
Once the Brussels Sprouts are done, put them into a serving bowl. Add the glaze over the top, and stir. I like to Drizzle some glaze on, at the table for finish and flourish!
To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!
All Photos by Bluefin Studios
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!steemitworldmap 42.011038 lat -70.076937 long Pan Seared Brussels Sprouts d3scr