Brussels sprouts have become the vegetable of choice for the modern era. People just can't get enough of the sweet, nutty flavors of roasted sprouts hot out of the oven. Balsamic Bacon Brussels Sprouts make the most of the veggie's smoky taste by adding the sweet, complex tang of balsamic vinegar and the fatty crunch of crispy bacon. These aren't just any vegetables: Balsamic Bacon Brussels Sprouts are the veggie side you'll constantly come back for!
Ingredients• 1 1/2 pounds brussels sprouts, quartered, with ends cut off • 2 tablespoons olive oil • salt, to taste • pepper, to taste • 8 ounces bacon, sliced into 1/2-inch thick pieces • 1/3 cup balsamic vinegar • 1/2 medium onion, diced
Preheat the oven to 425 degrees F.
Place the brussels sprouts on a baking sheet or sheet pan.
Toss them with 2 tablespoons of olive oil and salt and pepper (to taste).
Put the brussels sprouts in the oven and roast for 25-30 minutes. Stir halfway through the cooking time.
While the sprouts roast, add the bacon to a pan on the stove-top.
Cook over medium heat until the bacon becomes crispy, stirring often. Then remove it from the pan and place it onto a paper towel. Set aside.
Reserve 1 tablespoon of the bacon fat in the pan and drain the rest.
Meanwhile, pour the balsamic vinegar into a separate small pot on the stove-top. Simmer over medium heat for 10-12 minutes, until it reduces by a third or a half. Set aside.
Add the diced onion to the pan with the reserved bacon fat and cook over medium heat for 2-3 minutes, until the onion becomes translucent.
Then add the bacon pieces back to the pan with the onions and stir.
Once the sprouts are done, remove them from the oven.
Mix them with the bacon/onion mixture and the balsamic reduction.