Homemade Grilled Brussel Sprouts with Fresh Bacon and edible gardens Fire & Fire Balsamic Reduction
Brussel Sprouts were never my favourite vegetable. As a child, I remember my Mom serving them for the big holiday meals, and I avoided them at all costs. Even their smell seemed to bother me. However, since learning how to roast these little bundles of fall flavour , Ive “crossed over”.
Try them this Thanksgiving, and see how they can be a robust flavourful side dish with the Festive entree.
Preheat oven to 400 degrees. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them in a medium mixing bowl with melted butter, salt and pepper, and several cloves of peeled garlic. Place them on a parchment or foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon (optional) over the top. Bake for 30 to 35 minutes, flip the sprouts every ten minutes. Remove from heat, check for seasoning and drizzle edible gardens balsamic reduction, on the finished dish. DELICIOUS!
Serves: 4
edible gardens 