Description
Caramelized Brussels sprouts tossed with crispy bacon and drizzled with balsamic reduction make a deliciously savory side dish.
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper, to taste
- 8 ounces bacon, cut into pieces
- 1/2 yellow onion, diced
- 1/3 cup balsamic vinegar
Instructions
- Cook the Bacon: Start by cooking the bacon in a pan over medium heat until it becomes crispy and golden. The smell will fill your kitchen, making it hard to resist. This step is crucial for achieving that crunchy texture you want in your dish. Just be careful not to let it burn; nobody likes overcooked bacon!
- Prep the Brussels Sprouts: While the bacon is cooking, trim and halve the Brussels sprouts. They should be bright green and firm to the touch. This helps them cook evenly and get that caramelization going. Make sure to pick out any yellow leaves or blemished sprouts to avoid a bitter taste later.
- Roast the Sprouts: Toss the Brussels sprouts in the pan after the bacon is done and the grease has been saved. Spread them out, letting them soak up that delightful bacon flavor, and roast until they are crispy and browned. The visual sizzle is just so tempting! Do not crowd the pan, or you will end up with soggy sprouts.
- Add Balsamic Reduction: Once your sprouts are nicely caramelized, drizzle some balsamic reduction over them. You will want to watch them closely as they soak it up and become glossy. This step adds sweetness and tang, lifting the entire dish. Keep an eye on the reduction; if it thickens too much, it can burn quickly.
- Combine & Serve: Finally, mix in those crispy bacon pieces and toss everything together. The aroma is mouthwatering! This final step brings all the flavors together beautifully. Do not hesitate too long before serving; the dish is best enjoyed fresh and hot right off the stove.
Notes
- Storage Tips: Place cooled Brussels sprouts in an airtight container and store in the refrigerator for 3 to 4 days.
- Expert Tips: You can easily add up to 2 pounds of Brussels sprouts without adjusting other ingredients. When cooking bacon, using medium heat instead of high will make it easier to achieve that nice crisp texture without burning. If Brussels sprouts come out soggy, roasting at 425 degrees F and ensuring ample space on the pan can help them crisp up nicely. If your balsamic reduction thickens too much, staying attentive while simmering can prevent burning; aim to reduce it by one-third. For more flavor without increasing the ingredients, consider adding up to 2 pounds of Brussels sprouts while keeping everything else the same. If preparing in advance, cooking the sprouts, bacon, and balsamic glaze separately can save time and ensure freshness at serving.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 10 minutes until warmed through.
- Serving Suggestions: Pair with turkey for Thanksgiving dinner. Serve alongside prime rib for a festive Christmas feast. Add to weeknight meals with baked chicken thighs or salmon.
- Recipe Variations: Drizzle with a lemon vinaigrette instead of balsamic for a refreshing twist. Add sliced almonds for a nutty crunch. Incorporate cranberries for a sweet-tart contrast.
- Ingredient Notes: When selecting Brussels sprouts, choose ones that are bright green and firm, avoiding any with yellow leaves or blemishes. For a bacon substitute, consider using pancetta or turkey bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 5g
- Sodium: 282mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg