• 1 lb Brussel Sprouts, trimmed and halved
  • 6 slices bacon, cut into pieces
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup of J. Olive Co. Butter Olive Oil
  • 1/4 cup of J. Olive Co. Maple Balsamic Vinegar
  • 1/4 cup honey
  • 1 Tbsp chopped fresh rosemary


  • Preheat oven to 425 degrees F.
  • On a large baking sheet, season brussel sprouts, bacon, and garlic with salt and pepper. Drizzle with oil and toss until combined.
  • Bake until brussels are tender and charred, about 30 minutes.
  • Meanwhile, make a balsamic glaze – In a small saucepan, combine balsamic vinegar, honey, and rosemary.
  • Simmer until reduced by half, stirring occasionally, approximately 15 minutes (the mixture should coat the back of a spoon). Let cool.
  • Drizzle roasted brussel sprouts with balsamic and serve.
    *Servings: 4
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