Balsamic Bacon Brussels Sprouts

Name: Balsamic Bacon Brussels Sprouts
Total time: 40 min
Yield: 6 servings
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

40m

Serves 6

downshiftology.com

Balsamic Bacon Brussels Sprouts

downshiftology.com

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.

Balsamic Bacon Brussels Sprouts

40m

Serves 6

downshiftology.com

Balsamic Bacon Brussels Sprouts

downshiftology.com

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.