Lemongrass & Balsamic  Roasted Brussels Sprouts

Lemongrass & Balsamic Roasted Brussels Sprouts

  • 1.5 pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces turkey bacon, 1/4-inch-diced (optional)
  • 1/4 cup good olive oil
  • 2 Millie's Thai Lemongrass Broth Bags
  • 1 tablespoon thick balsamic vinegar

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, with all the leaves. Add the turkey bacon, olive oil, tear open Millie's Thai Lemongrass Broth Bags and sprinkle over everything, toss everything together and then spread out in a single layer. Roast the sprouts for 20 to 30 minutes until browned and the turkey bacon is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, add salt and pepper if needed, then serve hot.