Roasted Brussels Sprouts with Bacon and Balsamic Glaze
Trick out a traditional holiday dish with this delicious crowd-pleasing roasted Brussels Sprouts recipe. The crisp salty bacon compliments the sprouts, while the garlic and balsamic glaze elevate the flavors even more! Roasting for 25-30 minutes, the Brussels sprouts come out super crispy rather than the soggy boiled or steamed sprouts of yester-year. Sprouts can be broiled for an additional 3-5 minutes for extra crispiness if needed (as ovens may vary). Drizzle with Balsamic glaze or homemade reduction as soon as they are removed from oven and serve promptly. For an added touch of flavor, sprinkle with goat cheese and chopped chives and serve with a side of additional glaze.~ SAM ZinPunk
Ingredients
- 1.5 - 2 lbs Brussels sprouts washed and dried
- 8 oz Bacon or pancetta Cut into half inch pieces
- 1/3 cup Olive oil extra virgin
- 5 cloves Garlic crushed or finely chopped
- 3 tbsp Balsamic glaze more to serve
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425°F
- Prepare a large baking pan by spraying with nonstick cooking oil or a light coating of olive oil.
- Cut ends off Brussels sprouts and slice them in half lengthwise. Save loose leaves for extra crispy pieces.
- Transfer Brussels sprouts, any loose leaves, and garlic to prepared baking pan. Drizzle with olive oil and season to taste with salt and pepper. Toss until evenly coated and arrange in a single layer.
- Roast sprouts in per-heated oven until tender with edges charred (25-30 minutes). Stir once halfway through cooking time.
- While sprouts are roasting, add the sliced bacon to a pan on medium heat and cook until it becomes crispy. Then use a slotted spoon to remove the bacon to a paper towel.
- Remove the Brussels sprouts from the oven. Toss in bacon and drizzle with balsamic glaze. Stir together and serve!
Notes
Make your own balsamic reduction! While bacon is cooking, simmer 1/3 cup Balsamic oil in a small sauce pot on medium heat for 10-12 minutes. Should reduce by a third to a half leaving you with about 3 tablespoons of balsamic glaze.