Crispy Roasted Brussels Sprouts Recipe

Balsamic reduction

1. In a saucepan, add the balsamic vinegar and honey and cook over medium-high heat. Stir constantly to avoid burning.
2. The sauce should start to thicken. At about six minutes, remove from heat and let sit for about three minutes. This sauce should produce a sweet and tangy glaze.

Brussels sprouts

1. Trim, cut in halves, rinse, and dry Brussels sprouts. Pat them dry. Add onto sheet pan and drizzle oil and mix salt.
2. Put in the oven at 400 °F for 30 minutes, tossing after about 15 minutes into cooking.
3. While Brussels are roasting, cook two slices of bacon. Pat the grease off and cut into tiny bite sized pieces.
4. The Brussels have finished roasting when the outer layer has turned dark brown (almost black) and is crispy.
5. Put Brussels into a large serving bowl and gently mix in your balsamic reduction. I begin with a small amount to taste and adjust as needed.
6. Top your Brussels sprouts with Nori Komi Furikake for an extra crunch of sesame seeds and flavor. Serve immediately.