Brussel sprouts are so in fashion these days. Can I be a hipster for a moment and say that I liked them before it was cool? When I was young, I remember my doctor being shocked when I told him they were my favorite vegetable. My mother did boil them, which today is quite frowned upon, but she then added butter, honey and walnuts to the pot and mixed them all about. Heaven. I still make that Brussel sprout preparation to this day.
For Thanksgiving, however, I want to up the flavors. Roasting Brussel sprouts really brings out their best flavor, and they pair so nicely with smoky, crispy bacon and tangy, sweet balsamic glaze. Bring it to your holiday gathering and be amazed when children and adults devour them!
1 1/2 pound Brussel sprouts, sliced lengthwise
3 tablespoons olive oil
1 teaspoon salt
Freshly cracked black pepper
Pinch red pepper flakes
6 slices of crisp bacon, crumbled
1/3 cup toast and chopped hazelnuts
2 to 3 tablespoons of balsamic glaze, to drizzle (homemade or storebought)
Preheat the oven to 400 degrees F.
Toss the Brussel sprouts with oil, salt and peppers and spread them into a single layer on a rimmed baking sheet. Bake them for 35 to 40 minutes, tossing halfway through.
Plate them up, crumble over the bacon, sprinkle over the hazelnuts and drizzle over the balsamic glaze. Enjoy!