Roasted Brussel Sprouts with Balsamic Reduction

Brussel Sprouts: 

1. Preheat the oven to 400 degrees.
2. Rinse and cut brussel sprouts in half. Scatter over a lightly oiled cookie sheet. Drizzle olive oil and sprinkle some salt, pepper, and a nice Italian seasoning blend (parsley, thyme, basil, sage, rosemary, crushed red pepper, garlic powder).
3. Roast in the oven for about 20-30 minutes. I like it crispy, so I cook it closer to 30 minutes.
4. Set aside for a few minutes and then drizzle with balsamic reduction and serve immediately. 

Balsamic Reduction: 

• 1 cup balsamic vinegar
• 3 tablespoons honey (more if you want it extra sweet)

Directions:

1. Mix the balsamic vinegar and honey in a pot then set on high heat until it comes to a boil.
2. Once boiled, reduce your heat to a low simmer, stirring occasionally until the vinegar has reduced by about 1/3.
3. Set it aside to cool and use immediately or refrigerate for future use.

**I like to to store mine in a mason jar and use it when needed. When cooking you will notice a very strong vinegar smell in the kitchen…it’s normal, just open up some windows! **They do sell balsamic reduction in grocery stores, but the ingredients are sometimes sketchy…it’s worth it to try your own! 🙂