Balsamic Roasted Brussels Sprouts with Bacon

Serving Size: 10

This classic Balsamic Roasted Brussels Sprouts with Bacon side dish has the perfect balance of sweet and savory thanks to the balsamic touch and the bacon. Note: This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

Recipe by: Reneta Jenik

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Spatula

Ingredients

2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
¼ cup extra virgin olive oil
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
4 ounce bacon crisp, chopped, optional

Instructions

Preheat oven to 375º.
Whisk the balsamic vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. Once they are cooked, add the chopped bacon and serve!

Notes

Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Reheating Instructions

Heat in a sauté pan over medium heat until heated through.

Nutrition