Honey I Smoked the Sprouts
INGREDIENTS:
1 lb brussels sprouts, trimmed and halved
4 slices thick-cut bacon, diced
1 ½ tbsp BACON INFUSED OLIVE OIL
1 ½ tbsp CHEF BLEND EXTRA VIFGIN OLIVE OIL
1 tsp HONEY, I SMOKED IT spice blend
SALT and COARSE BLACK PEPPER, to taste
HONEY (optional)
DIRECTIONS:
Preheat oven to 425°F. Line a baking sheet with parchment or foil. Trim and halve Brussels sprouts so they roast evenly.
Cook diced bacon in a cast iron or oven-safe skillet over medium heat until crispy. Remove bacon and set aside on paper towels.
Toss Brussels sprouts in a large bowl with BACON INFUSED OLIVE OIL and CHEF’S BLEND EXTRA VIRGIN OLIVE OIL, reserved bacon fat, HONEY, I SMOKED IT, SALT and COARSE BLACK PEPPER. Coat evenly.
Spread sprouts cut-side down on the baking sheet. Roast 20–25 minutes, flipping halfway. Look for dark golden edges and tender centers.
Once roasted, toss brussels sprouts with bacon olive oil and crispy bacon. Plate and drizzle with GLAZED ONION BALSAMIC. Optionally, add a light drizzle of HONEY for an extra sweet finish.