2 pints Brussels sprouts (approximately 4-5 cups)
3-4 Tablespoons Bacon or Butter Flavored Olive Oil
1-2 Tablespoon Maple Dark Balsamic Vinegar
Salt and freshly cracked pepper to taste
Preheat oven to 400. Trim up the stem end of the brussel sprouts and remove all wilted and yellow or brown exterior leaves. Cut large sprouts in half. Put the sprouts and on large sheet pan and toss with the butter or bacon flavored olive oil, (just enough to coat evenly) and season with salt and pepper.
Roast in the oven for 25-35 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp and slightly charred on the outside and fork tender on the inside. (Your cooking time will depend on the size of your sprouts.) Take them out of the oven, drizzle on a little maple balsamic check seasoning and adjust if needed. Best served warm. Enjoy!
Cooking Note: You can add in dried cranberries, garlic, onion, pancetta, or bacon crumbles if you want to bring it to the next level!
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This is a classic Egyptian way to serve bread as a starter course, with other dips and “mezzeh” (appetizers), or alongside kebabs with a nice green salad. This is also a fun gift idea to make as a hostess gift or for holiday gift giving. Portion dukkah into small mason jars along with a nice bottle of Extra Virgin Olive Oil!