Roasted Brussels Sprouts with Bacon and Balsamic (classic)
Printed from Inclusive Kitchen — Roasted Brussels Sprouts with Bacon and Balsamic
Roasted Brussels sprouts with bacon and balsamic is a classic dish that elevates the humble sprout into a culinary star. The combination of crispy, caramelized Brussels sprouts and savory, smoky bacon creates a flavor profile that is both comforting and sophisticated. When drizzled with a rich balsamic reduction, this dish transforms into a delightful balance of sweet and savory, making it a perfect accompaniment to any meal.
Historically, Brussels sprouts have been cultivated since the 16th century in Belgium, where they were named after the city of Brussels. Their popularity has spread across Europe and into American kitchens, where they have become a staple, especially during the fall and winter months. The addition of bacon and balsamic vinegar is a modern twist that enhances their natural flavors and adds depth to the dish.
To prepare this dish, you’ll need to embrace the roasting process, which brings out the natural sweetness of the Brussels sprouts while adding a satisfying crunch. The key is to ensure that the sprouts are cut evenly and tossed well with the bacon to allow for even cooking. And remember, if anyone tells you they don’t like Brussels sprouts, just remind them that bacon makes everything better!
This recipe is not only easy to prepare but also allows for flexibility. You can adjust the amount of bacon or balsamic vinegar to suit your taste. Whether served at a holiday gathering or a casual weeknight dinner, these roasted Brussels sprouts are sure to impress your guests and may even convert a few sprout skeptics along the way. So, roll up your sleeves and get ready to roast your way to a delicious side dish!
Ingredients
- 1 pound Brussels sprouts
- 6 slices bacon
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the Brussels sprouts to caramelize beautifully.
- While the oven is heating, wash and trim the Brussels sprouts. Cut off the stem ends and remove any yellow or damaged leaves to ensure they roast evenly.
- Slice the bacon into small pieces, about 1 inch each. This will help the bacon render its fat and crisp up nicely during roasting.
- In a large mixing bowl, combine the trimmed Brussels sprouts and sliced bacon. Drizzle with olive oil, balsamic vinegar, salt, and black pepper.
- Toss everything together until the Brussels sprouts are well coated with the oil and seasonings. This step is crucial for ensuring every sprout is flavorful.
- Spread the mixture evenly on a large baking sheet, making sure the Brussels sprouts are in a single layer. Overcrowding the pan can lead to steaming instead of roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the mixture halfway through to promote even cooking and browning.
- The Brussels sprouts are done when they are golden brown and crispy on the outside, and tender on the inside. You can test for doneness by piercing one with a fork.
- Once roasted, remove the baking sheet from the oven and let it cool for a few minutes. This will allow the flavors to meld together.
- Serve the roasted Brussels sprouts warm, drizzled with any remaining balsamic glaze from the pan. This adds an extra layer of flavor.
- Enjoy your dish as a side to your favorite protein or as a standalone vegetarian delight. Either way, it's sure to be a hit!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Nutrition (per serving)
- Calories: 250
- Carbs g: 15
- Protein g: 10
- Fat g: 18
- Sugar g: 3
