Roasted Brussels Sprouts


  • 1 pound shucked Brussels sprouts
  • 2 tablespoons of olive oil
  • 2 tablespoons Kelchner's Horseradish
  • Salt and pepper to taste
  • 1 cup balsamic vinegar
  • ½ cup bacon (crumbled)
  • ¼ cup roasted shelled pumpkin seeds (pepitas)


1. In a small sauce pan reduce balsamic vinegar at a very low simmer, stirring frequently, until it forms a thick syrup (15-20 minutes).

2. Half the washed and shucked brussels sprouts and toss with olive oil, horseradish, salt and pepper. 

3. Transfer brussels sprouts to a sheet pan and roast at 425 degrees F to desired doneness, 17-25 minutes.

4. Add par-cooked bacon bits in the last 5 minutes of cooking.

5. Drizzle with balsamic reduction and garnish with pumpkin seeds.

Serve and enjoy!

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