Ingredients
24 ounces (1.5 pounds) of Fresh Brussel Sprouts
3 tablespoons of Buona Cucina Extra Virgin Olive Oil of choice
1 teaspoon of Salt
½ teaspoon pepper
1 teaspoon garlic powder
1/3 cup of grated parmesan cheese
Balsamic Glaze
1 cup of Buona Cucina Traditional Dark Balsamic Vinegar
4 tablespoons of honey
¼ teaspoon salt
¼ teaspoon garlic powder
Directions
Preheat oven to 450 degrees and grease a large baking sheet. Cut Brussels sprouts in half lengthwise and place in a large bowl with olive oil, toss to coat. Sprinkle on top salt, pepper, garlic powder, and parmesan cheese, stir well to combine. Transfer to prepared baking sheet and turn all the Brussels sprouts over so that they are flat side down. Bake for 15-20 minutes until fork tender.
While Brussels sprouts are cooking, prepare the balsamic glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool, when ready to serve drizzle over Brussels sprouts.
Recipe by Crème De La Crumb