Imagine turning those often-dreaded Brussels sprouts into a mouthwatering dish that will have everyone begging for seconds! This Roasted Balsamic Brussels Sprouts with Bacon recipe is about to revolutionize your vegetable game, transforming humble sprouts into a crispy, caramelized delicacy that's impossible to resist. Whether you're a Brussels sprouts skeptic or a true veggie lover, this recipe will change everything you thought you knew about this nutritious vegetable.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Wash the Brussels sprouts thoroughly under cold running water. Trim off the tough stem ends and remove any yellowed or damaged outer leaves.
- Cut each Brussels sprout in half lengthwise, ensuring they are roughly the same size for even roasting.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Chop the bacon into small, bite-sized pieces. Sprinkle the chopped bacon over the seasoned Brussels sprouts and mix gently to distribute.
- Spread the Brussels sprouts and bacon in a single layer on the prepared baking sheet, making sure they are not overcrowded. This will help them roast and crisp up instead of steaming.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are golden brown and crispy on the edges, and the bacon is cooked and slightly crisp.
- Remove the baking sheet from the oven and immediately drizzle the balsamic vinegar over the hot Brussels sprouts. Toss gently to coat and allow the vinegar to caramelize slightly.
- Transfer to a serving dish and serve immediately while hot and crispy.
Tips
- Size Matters: Ensure all Brussels sprouts are cut to similar sizes for even roasting. This guarantees uniform cooking and maximum crispiness.
- Don't Overcrowd: Use a large baking sheet and spread sprouts in a single layer. Overcrowding leads to steaming instead of roasting, preventing that desirable crispy exterior.
- High Heat is Key: Roasting at 425°F (218°C) creates those irresistible caramelized edges and crisp texture.
- Bacon Placement: Sprinkle bacon pieces evenly to distribute flavor and ensure each bite has a perfect bacon-to-sprout ratio.
- Balsamic Drizzle Technique: Add balsamic vinegar immediately after roasting while the sprouts are hot. This helps the vinegar caramelize and intensify the flavor.
- Serve Immediately: These sprouts are best enjoyed right out of the oven when they're at peak crispiness.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 10g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 15mg
