These roasted Brussels sprouts are crispy, caramelized, and coated in a sweet and spicy Saskatoon Ghost balsamic glaze. The rich flavours of the roasted Brussels sprouts, combined with the fruity and spicy kick from the hot sauce, make this an irresistible side dish. Adding crispy bacon and toasted almonds elevates the texture and flavour, making this a perfect option for special occasions or a bold weeknight meal.

Ingredients:

• 500g (about 1 lb) Brussels sprouts, trimmed and halved
• 2–3 tbsp olive oil
• 3 tbsp Saskatoon Ghost Hot Sauce (or more, to taste)
• 1 tbsp honey or maple syrup
• Salt and pepper, to taste
• 4 slices of bacon, cooked and crumbled (optional)
• ¼ cup toasted almonds, slivered or chopped (optional)

Instructions:

Prepare the Brussels Sprouts

Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and slice them in half. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

Roast the Brussels Sprouts:

Spread the Brussels sprouts in an even layer on the baking sheet, ensuring the cut sides are facing down. Roast for 20–25 minutes, shaking the pan halfway through, until the sprouts are crispy and golden brown on the edges.

Make the Saskatoon Ghost Glaze:

In a small saucepan over medium heat, combine the Saskatoon Ghost hot sauce and honey (or maple syrup). Simmer for 3–5 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.

Toss the Brussels Sprouts in the Glaze:

Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Pour the Saskatoon Ghost glaze over the sprouts and toss to coat them evenly. Adjust seasoning with more salt and pepper, if needed.

Add Toppings (Optional):

If using, sprinkle the roasted Brussels sprouts with crispy crumbled bacon and toasted almonds for added crunch and flavour.

Serve:

Transfer the glazed Brussels sprouts to a serving dish. Serve immediately as a side dish or snack, and enjoy the sweet, spicy, and savoury flavours!

Tips:

• For extra crunch, you can broil the Brussels sprouts for the last 2–3 minutes of roasting.
• Feel free to experiment with different toppings, like grated parmesan, dried cranberries, or even a drizzle of additional hot sauce for more heat.
• If you want a vegan version, simply omit the bacon and swap the honey for maple syrup.