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When you roast Brussels they get extremely crispy and crunchy and when you glaze them with reduced honey and balsamic and top with blue cheese and walnuts they become a religious experience. Take me to church!
1½ pounds Brussels sprouts, trimmed and halved lengthwise
15 cloves garlic, peeled
¼ cup olive oil
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
¼ cup honey-balsamic glaze (see recipe below)
4 slices bacon, cooked and crumbled
½ cup chopped toasted walnuts
¼ cup dried cranberries
¼ cup crumbled blue cheese
1 cup balsamic vinegar
½ cup honey
