Description
Get ready to fall in love with these Brussels Sprouts with Bacon and Balsamic! Roasted to crispy, golden perfection, these Brussels sprouts are mixed with savory, crunchy bacon and a sweet, tangy balsamic glaze that ties everything together. With a touch of garlic and red onion for extra flavor, this dish is a total crowd-pleaser.
Ingredients
Units
Scale
- 1 1/2 pounds Brussels sprouts, outer leaves trimmed and halved
- 2 tablespoons olive oil or avocado oil
- Salt and black pepper, to taste
- 8 ounces thick-cut bacon, cut into 1/2-inch thick pieces
- 1/2 red onion, diced
- 2 garlic cloves, finely chopped
- 1/3 cup good quality balsamic vinegar
Instructions
- Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the Brussels sprouts with olive oil in a large bowl and season with salt and pepper. Spread the Brussels sprouts in a single layer on a baking sheet or sheet pan. Roast in the oven for 20-25 minutes or until golden brown and crispy on the edges, stirring halfway through the cooking time.
- Cook the Bacon: Heat a large skillet over medium heat while the Brussels sprouts are roasting. Add the bacon pieces and cook until crispy, about 5-7 minutes. Remove the bacon bits with a slotted from the skillet and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the skillet and discard the rest.
- Cook the Onion and Garlic: In the same skillet with the bacon grease, add the diced red onion and cook over medium heat for 2-3 minutes or until the onion becomes translucent. Add the finely chopped garlic and cook for 1 minute, stirring frequently.
- Make the Balsamic Reduction: Bring the balsamic vinegar to a simmer over medium heat in a small pot. Reduce the heat to low and let it simmer for 5-7 minutes, or until it has reduced by half and has a syrupy consistency. Remove from heat and set aside.
- Combine and Serve: Add the crispy bacon to the skillet with the onion and garlic. Stir to combine and turn off the heat. When the Brussels sprouts are done roasting, remove them from the oven and add them to the skillet with the bacon and onion mixture. Drizzle the balsamic reduction over the Brussels sprouts mixture. Stir everything together to ensure the Brussels sprouts are well coated with the bacon, onions, and balsamic reduction.
- Serve: Transfer the Brussels sprouts to a serving platter. Serve warm and enjoy!
Notes
Tips
- Trim Brussels Sprouts Properly: For the best texture and flavor, use fresh Brussels sprouts, trim the ends, and remove any outer leaves that are wilted or damaged.
- Cut Evenly: Halve the Brussels sprouts so they cook evenly and get that perfect crispy edge.
- Don’t Overcrowd the Pan: Spread the Brussels sprouts in a single layer on the baking sheet to ensure they roast evenly and get crispy.
- Cook Bacon Separately: Cooking the bacon separately allows you to control its crispiness and saves the bacon fat for sautéing the onions and garlic.
- Reduce Balsamic Vinegar: Simmer the balsamic vinegar until it’s thick and syrupy for a richer flavor and better glaze.
- Prep Time: 10 min
- Cook Time: 30 minutes
- Category: Savory
- Method: American
- Cuisine: American