Balsamic Glazed Roasted Brussels Sprouts and Butternut with Cranberries and Bacon
The poor little Brussel sprout, thanks to many years of overcooking these poor little cabbages became the world’s most hated veg.
Those days are thankfully gone, and there are tons of super delicious recipes to transform these little cretins into a mind-blowing taste sensation.
The secret to cooking these little guys is to not to cook them for too long. You want them to be almost al dente and slightly crunchy.
The second thing that is important is to pair them with flavours that will enhance and compliment Brussel Sprouts. Here is a few flavour profiles that will transform them and make them super amazing:
- Spring Onions
- Dijon or English Hot Mustard
- Spring onions
- Bacon or Smoked Ham
- Duck Fat
- Lemon Butter
- Caraway Seeds
- Curry Spices
- Juniper Berries
- Herbs like Thyme, Dill or Chives
- Apples
- Balsamic Vinegar
- Cranberries
- Toasted nuts like either Walnuts or Pecan
I found a receipe that really took Brussels Sprouts to a completely different level. I love recipes that uses ingredients that you think can’t work, but when you put it all together you get an explosion of flavours.
The olive oil I used was Jalapeno infused, and it added just the right amount of heat. You get a little bite on the tip of your tongue. The Balsamic vinegar that I used is from Willow Creek, and it is a Cabernet Sauvignon Balsamic Vinegar.
What I personally love about this product is that the Balsamic Vinegar is made from Cabernet Sauvignon grapes. For me I find it has a lovely flavour as it is has been slowly aged in Oak Barrels and you get the perfect balance of sweetness and acidity. Just perfect for any meal.
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I do hope you enjoyed this recipe – if you tried it please let me know what your opinion is.