Balsamic Bacon Brussels Sprouts

40 mins
Serves 6
https://downshiftology.com/recipes/balsamic-bacon-brussels-sprouts/

Directions

  1. 1Preheat the oven to 425°F (220°C).
  2. 2Preheat the oven to 425°F (220°C).
  3. 3Preheat the oven to 425°F (220°C).
  4. 4Cut the end off the Brussels sprouts and slice them into quarters, keeping any loose leaves.
  5. 5Cut the end off the Brussels sprouts and slice them into quarters, keeping any loose leaves.
  6. 6Cut the end off the Brussels sprouts and slice them into quarters, keeping any loose leaves.
  7. 7Add the Brussels sprouts and any loose leaves to a sheet pan.
  8. 8Add the Brussels sprouts and any loose leaves to a sheet pan.
  9. 9Add the Brussels sprouts and any loose leaves to a sheet pan.
  10. 10Toss the Brussels sprouts with olive oil, salt, and pepper.
  11. 11Toss the Brussels sprouts with olive oil, salt, and pepper.
  12. 12Toss the Brussels sprouts with olive oil, salt, and pepper.
  13. 13Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through, ensuring not to overcrowd the pan.
  14. 14Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through, ensuring not to overcrowd the pan.
  15. 15Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through, ensuring not to overcrowd the pan.
  16. 16Slice the bacon into ½-inch thick pieces.
  17. 17Slice the bacon into ½-inch thick pieces.
  18. 18Slice the bacon into ½-inch thick pieces.
  19. 19Add the bacon to a pan over medium heat.
  20. 20Add the bacon to a pan over medium heat.
  21. 21Add the bacon to a pan over medium heat.
  22. 22Cook the bacon until crispy, stirring frequently.
  23. 23Cook the bacon until crispy, stirring frequently.
  24. 24Cook the bacon until crispy, stirring frequently.
  25. 25Use a slotted spoon to remove the bacon to a paper towel-lined plate.
  26. 26Use a slotted spoon to remove the bacon to a paper towel-lined plate.
  27. 27Use a slotted spoon to remove the bacon to a paper towel-lined plate.
  28. 28Drain off most of the bacon grease, leaving about one tablespoon in the pan.
  29. 29Drain off most of the bacon grease, leaving about one tablespoon in the pan.
  30. 30Drain off most of the bacon grease, leaving about one tablespoon in the pan.
  31. 31While the Brussels sprouts and bacon are cooking, add the balsamic vinegar to a small pot.
  32. 32While the Brussels sprouts and bacon are cooking, add the balsamic vinegar to a small pot.
  33. 33While the Brussels sprouts and bacon are cooking, add the balsamic vinegar to a small pot.
  34. 34Simmer the balsamic vinegar on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half (about 3 tablespoons remaining).
  35. 35Simmer the balsamic vinegar on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half (about 3 tablespoons remaining).
  36. 36Simmer the balsamic vinegar on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half (about 3 tablespoons remaining).
  37. 37Turn off the heat for the balsamic reduction.
  38. 38Turn off the heat for the balsamic reduction.
  39. 39Turn off the heat for the balsamic reduction.
  40. 40Add the diced onion to the pan with the remaining bacon grease.
  41. 41Add the diced onion to the pan with the remaining bacon grease.
  42. 42Add the diced onion to the pan with the remaining bacon grease.
  43. 43Cook the onion over medium heat for 2 to 3 minutes, until translucent.
  44. 44Cook the onion over medium heat for 2 to 3 minutes, until translucent.
  45. 45Cook the onion over medium heat for 2 to 3 minutes, until translucent.
  46. 46Add the crispy bacon back to the pan with the onion, stir, and turn off the heat.
  47. 47Add the crispy bacon back to the pan with the onion, stir, and turn off the heat.
  48. 48Add the crispy bacon back to the pan with the onion, stir, and turn off the heat.
  49. 49When the Brussels sprouts are done, remove them from the oven.
  50. 50When the Brussels sprouts are done, remove them from the oven.
  51. 51When the Brussels sprouts are done, remove them from the oven.
  52. 52Add the onions and bacon to the sheet pan with the Brussels sprouts.
  53. 53Add the onions and bacon to the sheet pan with the Brussels sprouts.
  54. 54Add the onions and bacon to the sheet pan with the Brussels sprouts.
  55. 55Pour the balsamic reduction on top of the mixture.
  56. 56Pour the balsamic reduction on top of the mixture.
  57. 57Pour the balsamic reduction on top of the mixture.
  58. 58Stir everything together until well combined.
  59. 59Stir everything together until well combined.
  60. 60Stir everything together until well combined.
  61. 61Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy.
  62. 62Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy.
  63. 63Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy.

Ingredients

  • 1.5 pounds Brussels sprouts
  • 1.5 pounds Brussels sprouts
  • 1.5 pounds Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • to taste kosher salt and ground black pepper
  • to taste kosher salt and ground black pepper
  • to taste kosher salt and ground black pepper
  • 8 ounces bacon
  • 8 ounces bacon
  • 8 ounces bacon
  • 0.5 yellow onion, diced
  • 0.5 yellow onion, diced
  • 0.5 yellow onion, diced
  • 0.33 cup balsamic vinegar
  • 0.33 cup balsamic vinegar
  • 0.33 cup balsamic vinegar

Equipment

Heavy Duty Baking Sheetpanslotted spoonpaper towel-lined platesmall pot

Tips

  • You can add up to 2 pounds of Brussels sprouts without changing other ratios.
  • Cook bacon separately for extra crispy texture.
  • To store leftovers, place cooled Brussels sprouts in an airtight container in the refrigerator for 3 to 4 days.
  • For best reheating results, use a 375°F (190°C) oven for 8 to 10 minutes or an air fryer. Microwaving also works but may result in softer sprouts.
  • If not a fan of balsamic vinegar, you can make regular roasted Brussels sprouts with bacon and onions and toss them in Dijon vinaigrette.
  • Pre-cut the Brussels sprouts up to 1-2 days in advance and store in an airtight container in the refrigerator.
  • The balsamic glaze can be made ahead of time and stored in the fridge for a few days. Reheat gently before serving.
  • Bacon and onion mixture can be cooked a day in advance and stored in an airtight container in the fridge.