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  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: easy
  • Origin: Thanksgiving


  • 1 pound Brussels sprouts, trimmed and halved
  • 6 strips Hoffy bacon, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 fresh sprig of thyme
  • 1/2 cup dried cranberries
  • Salt and freshly ground pepper


  1. Preheat the oven to 425ºF. Combine the Brussels sprout halves, Hoffy bacon pieces and garlic on a baking sheet. Drizzle the mixture with the olive oil and season with a pinch of salt and a generous grinding of black pepper. Toss well to combine.
  2. Roast the Brussels sprouts until they are caramelized and tender, about 20 to 25 minutes, stirring once during the roasting process.
  3. To make the Balsamic Glaze, combine the balsamic vinegar, honey and thyme in a small saucepot. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes, or until thickened (the mixture should coat the back of a spoon). Add the dried cranberries and stir to combine.
  4. To serve, drizzle the roasted Brussels sprouts with the balsamic glaze.
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