Balsamic Bacon Brussels Sprouts
40m
Serves 6
Directions
- 1Preheat the oven to 425°F (220°C).
- 2Cut the end off the Brussels sprouts and slice them into quarters, keeping any loose leaves.
- 3Add the Brussels sprouts and any loose leaves to a sheet pan.
- 4Toss the Brussels sprouts with olive oil, salt, and pepper.
- 5Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through, ensuring not to overcrowd the pan.
- 6Slice the bacon into ½-inch thick pieces.
- 7Add the bacon to a pan over medium heat.
- 8Cook the bacon until crispy, stirring frequently.
- 9Use a slotted spoon to remove the bacon to a paper towel-lined plate.
- 10Drain off most of the bacon grease, leaving about one tablespoon in the pan.
- 11While the Brussels sprouts and bacon are cooking, add the balsamic vinegar to a small pot.
- 12Simmer 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).
- 13Turn off the heat for the balsamic reduction.
- 14Add the diced onion to the pan with the remaining bacon grease.
- 15Cook the onion over medium heat for 2 to 3 minutes, until translucent.
- 16Add the crispy bacon back to the pan with the onion, stir, and turn off the heat.
- 17When the Brussels sprouts are done, remove them from the oven.
- 18Add the onions and bacon to the sheet pan with the Brussels sprouts.
- 19Pour the balsamic reduction on top of the mixture.
- 20Stir everything together until well combined.
- 21Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy.
Ingredients
- 1.5 pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- to taste kosher salt and ground black pepper
- 8 ounces bacon
- 0.5 yellow onion, diced
- 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.
Related recipes
Garlic Butter Sweet Potato Stacks
Italian · Side50m
Perfect Roast Potatoes
Indian · Side
Refried Beans (Frijoles Refritos)
Mexican · Side
Paula's Balls
Side
Balsamic Grilled Vegetables
Mediterranean · Side1h
Pickled Ginger
Side
CRISPY PARM POTATOES
Italian · Side
Julia Child's Mashed Potatoes
French · Side
Joël Robuchon's Mashed Potatoes
Side
Taiwanese Cabbage with Garlic
Chinese · Side
Jalapeño Honey Butter Boiled Corn
Side
Corn Maque Choux
American · Side