Hickory Smoked Roasted Brussels Sprouts

These Brussels sprouts are super easy and full of bacony smoky flavor, without the actual bacon! The addition of the syrupy glaze like Hickory Smoked Balsamic level up these little green cabbages.

Garlic Olive Oil
Hickory Smoked Olive Oil
Bacon Smoky Salt

Ingredients

1 ½ lbs Brussels sprouts, ends removed and halved
2 tbsp Garlic Olive Oil
1 tsp Bacon Smoky Salt
1-3 tbsp Hickory Smoked Balsamic Vinegar
Black Pepper to taste

Preparation

1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl, toss the Brussels sprouts with the Garlic Olive Oil and Bacon Smoky Salt.
3. Spread evenly on a large baking sheet - Brussels sprouts should not be overlapping or too crowded and pepper to taste.
4. Place the baking tray in the oven on the middle rack.
5. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are cooked and golden brown.
6. In a bowl, toss the cooked Brussels sprouts with the Hickory Smoked Balsamic Vinegar. Taste as you go to add the balsamic amount that your pallet likes. We keep our balsamic bottle on the table in case we want more of the sweet smoky tang!