Four ingredients and so much flavor in this easy side!
I will never really understand why brussels sprouts get such a bad rap from so many folks. I suppose it’s because they’ve only had them prepared in a way where they’re steamed until mushy and sad and smell kind of like socks, but luckily from the get-go I’ve enjoyed them roasted so they’re nutty and slightly sweet instead. Basic roasted brussels sprouts are delicious just as they are but this Balsamic Bacon Brussels Sprouts recipe really brings things to a new level. Smoky, tangy, and both crispy and tender, it’s a side dish that’ll wow even the pickiest person at your table.
It also happens to be pretty easy to throw together. You’ll be roasting the sprouts with bacon, and those bacon drippings encourage browning but also bring in tons of savory flavor.
They’ll take about twenty minutes to cook through, depending on the size of your sprouts, and once they’re tender you just have one more step – to toss it all in some balsamic vinegar.
It’s just four ingredients for this side, but the ingredients work together so well that the flavor tastes much more complex. There’s the rich tangy-sweetness of the balsamic and the smoky saltiness from the bacon, and those only add to the nutty and subtly sweet flavor of the sprouts. It’s a winner of a veggie side, that’s for sure!
Balsamic Bacon Brussels Sprouts
5m prep time
20m cook time
- 2 lbs Brussels sprouts, trimmed and halved
- 1 1/2 tablespoons olive oil
- 6 slices bacon, chopped
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425°F.
- Place Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
- Add bacon to sheet pan and toss once more, making sure that sprouts are in a single layer and spaced out.
- Roast for 12 minutes, then stir to move sprouts around, making an attempt to flip them to the other side. Bake until brown and crisp, 10-12 minutes more.
- Remove from oven and toss with balsamic vinegar. Season with a bit more salt, serve, and enjoy!
Recipe adapted from The Whole Cook.