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
Preheat the oven to 450°F.
In a bowl, toss together the Brussels sprouts, garlic cloves, olive oil, salt, and pepper. Dump onto a large baking sheet, spreading them around so everything is in one layer. (If you have the time, arrange all the sprouts with the cut sides down.)
Roast until the undersides get browned and crisp, about 20 minutes. Remove from the oven, toss to release the undersides, and return to the oven to finish roasting, until some of the sprouts are charred and the garlic cloves are tender, about 10 minutes longer.
Transfer to a platter and season to taste with more salt and pepper. Drizzle with the balsamic glaze, then scatter the bacon, walnuts, cranberries, and blue cheese all over the top.
In the smallest saucepan you have, combine the vinegar and honey and bring to a boil, then reduce the heat and simmer until the glaze reduces by half and is thick and small and bubbles form on the entire surface of the liquid, about 20 minutes. Remove from the heat and let cool to room temperature. Glaze will keep indefinitely in the fridge in an airtight container; warm slightly before using.