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