2tspEssence of Emeril seasoning blend or your favorite all purpose seasoning blend with herbs garlic, onion, etc.
Instructions
Preheat the oven to 400 degrees F.
Cut off the ends of the brussel sprouts and remove the top leaves that easily fall off. Slice the the sprouts in half. If you want more crispy leaves, you can remove more to your liking.
Place the leaves on one side of a sheet pan. Place the sliced sprouts on the other side of the sheet pan.The leaves may be crispy and caramelized before the sprouts are, so you can easily remove them from the sheet pan earlier if you need to continue baking the sprouts longer.
Drizzle the olive oil and Essence of Emeril seasoning blend over the leaves and sprouts and toss to coat evenly.
Make the glaze before you put the brussel sprouts in the oven so that you can serve them immediately with the glaze. To make the glaze mix the balsamic vinegar and honey together with a fork or whisk.If the consistency of the balsamic vinegar is thicker and more syrup-like, then you don't need to reduce the balsamic.If your balsamic is more thin like water, add the honey and balsamic together in a small saucepan and simmer for 2-3 minutes or until it starts to reduce. Remove from the heat before it gets set as it will thicken as it cools. Place in a small bowl to set while the brussel sprouts are baking.
Bake for 10 minutes and toss each side to allow for even baking. Place back in the oven and bake for 10 more minutes. Keep an eye on the leaves as you may need to remove them from the oven before the sprouts get golden brown and caramelized.The leaves will be charred but not burnt. The sprouts should be deep golden brown.
Pour the glaze over the brussel sprouts and serve immediately. The sprouts will get soggy as they cool, so this is best served asap.