Brussel Sprout Trail Mix

We all go through phases with Brussel Sprouts. One minute they're the love of your life, the next tummy ache, not so much. At my house we were in the downswing of not really digging the brussels when I picked up a particularly gorgeous bag of them at Costco. They sat in the fridge for about two days while I thought about what I was going to make with them. I didn't want to go the traditional route because I knew they would go unnoticed (trumped by my Mushroom Barley Soup)

I decided to make them super crispy in the oven, roasted with Dried Cranberries and Walnuts (it is winter after all). The leaves that fell off the sprouts came out better than the best Kale Chips. They were super-crispy, salty and divine. I then topped the whole thing with a homemade Honey-Balsamic Reduction. The results were un-put-down-able, which is why I've named this recipe Brussel Sprout Trail Mix. Just try to have one serving... Let's get cooking!

Brussel Sprout Trail Mix with Honey Balsamic Reduction

1 Package of Brussel Sprouts, halved

1 Handful of Dried Cranberries

3 Tbs. Extra Virgin Olive Oil

Freshly Cracked Salt and Pepper

1 Handful of Walnuts, chopped

For Reduction:

1/4 Cup of Balsamic Vinegar

2 Tbs. Honey

Preheat oven to 425 degrees. Trim the Brussel Sprouts and cut the larger ones in half or even quarters if they are too big. We are trying to make them as much the same size as possible. Place them on a sheet pan sprayed with cooking spray. Add Dried Cranberries. Season with the Extra Virgin Olive Oil, Salt and Pepper to taste and toss to combine. Roast in the oven (middle rack) for about 40 minutes, depending on the temperature your oven. Once the Sprouts look almost ready, add your chopped Walnuts for the last 5 minutes of cooking time.  

In the meantime in a small saucepan, heat up the Balsamic Vinegar and Honey. You want to bring the mixture to a boil and than reduce the heat to very low. Stir frequently and be careful that it does not burn. Keep on low for about 40 minutes. Once the Vinager has reduced by more than half and coats the back of your spoon shut off the fire and transfer the reduction to a glass container and let cool. 

Place the Brussel Sprout Trail Mix on a platter and drizzle on a good amount of the Honey-Balsamic Glaze. Be sure to save some of that glaze for extra drizzles! Enjoy!!!