Crispy Brussels Sprouts with Pear Balsamic Glaze

By Ashley Miers

INGREDIENTS

2 lbs fresh Brussels sprouts, trimmed and halved
1/3 cup EVOO
1/2 Tbsp onion salt
1 cup balsamic vinegar
juice from one can of pears (look for 100% juice - not packed in syrup)

PREPARE

1. Heat oven to 400 and line a large baking sheet with aluminum foil.

2. Add the Brussels sprouts, EVOO and onion salt to a large gallon size bag (preferably silicone), seal, and shake to coat. This can be done a few hours ahead and the Brussels sprouts stored in the fridge until you’re ready to cook.

3. Spread the Brussels sprouts evenly on the baking sheet and bake for 25-35 minutes, checking every few minutes starting at 25 minutes to make sure Brussels sprouts reach desired level of crispiness and tenderness.

4. While Brussels sprouts are cooking, add vinegar and pear juice to a medium sized sauce pan and cook on medium-high, stirring frequently with a wooden spoon, until mixture is bubbling and has reduced/thickened to desired consistency. As the mixture reduces further and further, you’ll need to stir more and more frequently (nearly constantly toward the end) to prevent burning. Once the mixture has reached desired consistency, turn off heat and let cool for a few minutes. Keep in mind that the mixture will thicken slightly more when it cools.

5. Top roasted Brussels sprouts with desired amount of pear balsamic glaze, serve and enjoy!