I’m having what they call ‘a minute’ with brussels sprouts right now! Although to be more specific that ‘minute’ has been going on for about a year now. Last fall when they started arriving at the supermarket, I started getting pounds and pounds of them to take home and roast.
They’re so good roasted with any number of seasonings, but these bacon balsamic ones really stand out. Which thinking about it now is kind of obvious, I mean… they have bacon bits in them – that’s an automatic win!
The secret to having really well caramelized brussels sprouts, is to lay each of the brussels sprout halves flat side down on the baking sheet. This takes a little bit more time, and while I’m all about easy, this is actually worth it. But they do turn out just fine if you don’t have a couple extra minutes to spare and just toss them on the baking sheet. I’ve done this a lot and it works great, you just have a bit less caramelization.
To get started, you slice of the ends of the brussels sprouts, then cut them in half.
From there they get tossed with all the flavorful things and laid flat side down on the baking sheet…
… before being roasted into a state of caramelization! And while I did put this recipe together specifically with Thanksgiving in mind, they’re good alongside so many thing. I served them one evening with my Instant Pot Rosemary Pork Ragú with Cauliflower ‘Polenta’ and that was a knockout! That combination is a bit more effort than I’d put into a weeknight dinner, but it’s so perfect for entertaining.
Meal Prepping Tip: If you’d like to make these as part of your weekly meal prep, undercook them slightly at about 10 minutes instead of the 15 called for in the recipe. Then cool and store them in the refrigerator, and reheat them gently in a partially covered skillet, or in the oven for a few minutes. I do this all the time during the fall and winter months, I even love having a big bowl of these with an over easy egg for breakfast!Print
Brussels sprouts never tasted so good thanks to some bacon bits and a douse of flavorful balsamic vinegar, from there, they’re roasted into side dish perfection!
2 pounds brussels sprouts, ends trimmed and halved
4 strips bacon, 4 ounces, cut into 1/4″ pieces
1 Tablespoon Dijon mustard
1/4 cup balsamic vinegar
1 Teaspoon sea salt, or to taste
1/4 Teaspoon freshly ground black pepper
Preheat the oven to 450ºF and line a baking sheet with parchment paper. After you’ve prepared the brussels sprouts, place them on the lined baking sheet.
Place a medium sized skillet over medium high heat. When the pan is hot, add the cut up bacon and cook until the fat renders, and the bacon is browned. Turn off the heat and add the Dijon mustard, balsamic vinegar, sea salt, and pepper. Whisk to combine, then pour the mixture over the prepared brussels sprouts.
Toss the bacon balsamic mixture with the brussels sprouts until they’re completely coated. Then if you have a couple extra minutes, turn as many of the brussels sprouts as you can flat side down on the baking sheet, this helps them to caramelize well.
Roast the brussels sprouts just until tender, about 15 minutes.
Keywords: Whole 30, Paleo, Gluten Free, Dairy Free, Side Dish, Brussles Sprouts