Bo-Beau-style Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts or 2 quarts raw Brussels sprouts
• 1 cup bacon, thick cut or 3/4 lb raw bacon
• 1⁄4 cup grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1⁄4 lb parmesan cheese, for shaving (optional)
• 1⁄2 tablespoon kosher salt
• 1⁄2 teaspoon black pepper

Balsamic Vinegar Port Reduction

• 1 cup apple juice
• 1 cup port wine
• 1 cup balsamic vinegar

Instructions:

• Begin by setting your oven to 400 degrees to preheat.
• Balsamic port reduction takes about 40 minutes to reduce properly. Start by measuring 1 cup of each apple juice, port wine, and balsamic vinegar. Place all into a medium size saucepan, on medium-high heat. After about 10 minutes, you should start to see the liquid simmering. Keep this liquid right below a boil, but consistently simmering.
• Clean and trim your brussels sprouts. Wash them under cold water and then begin by trimming off the cut edge. After we trim the end off, we cut the brussels sprout directly in half (cutting along the length of it, vertically) and place the halved brussels in an empty mixing bowl for later use.
• Once all of the brussels sprouts are trimmed, toss them with 2 tbsp of olive oil. Season with a pinch of salt and a pinch of pepper and mix together with a large spoon.
• Check on the reduction. It should have reduced at least by 1/3.
• Now, get the bacon ready. Dice it up (cut it into squares) into pieces approximately the same size. You’ll want to get a full cup (or more or less depending on your love affair with bacon!) of diced, raw bacon.
• Toss the raw bacon into the halved and oiled brussels sprouts. Line a baking sheet with parchment paper (or foil), and lay out the brussels sprouts and bacon, maximizing the entire baking sheet.
• Place your baking sheet in the oven and bake at 400 for 20 minutes. After 20 minutes is up, stir the brussels and bacon around. They should have JUST started to brown, but they aren’t done. We want that nice, crispy, crunch, charred brown.
• After you stir them up, spread them out again so they have room to breath, close the door, and set the timer for 10 more minutes.
• Bump up the temperature to 450 and set the timer for another 5 minutes.
• Toss them with 1/4 cup of parmesan cheese. Taste for seasoning.
• When you are ready to serve your brussels sprouts, transfer them into a serving bowl. Garnish them with shaved parmesan and drizzle the balsamic port reduction on top.