Roasted Brussel Sprouts

Ingredients

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

Directions

In a small sauce pan reduce balsamic vinegar at a very low simmer, stirring frequently, until it forms a thick syrup (15-20 minutes). Half the washed and shucked brussels sprouts and toss with olive oil, beet horseradish, salt and pepper. Transfer brussels sprouts to a sheet pan and roast at 425 degrees F to desired doneness, 17-25 minutes. Add par-cooked bacon bits in the last 5 minutes of cooking. Drizzle with balsamic reduction and garnish with pumpkin seeds.

Serve and enjoy!


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