Balsamic Bacon Brussels Sprouts
User Reviews
5.0
156 reviews
Excellent
Balsamic Bacon Brussels Sprouts
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This balsamic bacon Brussels sprouts is the ultimate veggie side dish for holidays like Thanksgiving and Christmas. Everyone will love it! But you could also make this for a delicious weeknight dinner with the pairings I mentioned above.
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Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper to taste
- 8 ounces Bacon
- ½ yellow onion diced
- ⅓ cup balsamic vinegar
Instructions
- Slice the sprouts. Preheat the oven to 425°F (220°C). Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that's okay.
- Roast the sprouts. Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through.
- Cook the bacon. While the Brussels sprouts are cooking, slice the bacon into ½-inch thick pieces. Add the bacon to a pan over medium heat. Cook until the bacon becomes crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep about one tablespoon left in the pan.
- Make balsamic reduction. At the same time you're cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half. When it's done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.
- Cook the onion. Add the diced onion to the pan and cook over medium heat for 2 to 3 minutes, until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.
- Mix together. When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon to the sheet pan, then pour the balsamic reduction on top. Stir everything together.
- Serve. Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy!
Equipments used:
Notes
- Want more Brussels sprouts? You can easily add up to 2 pounds without changing any other ratios in the recipe. So feel free to add a little extra!
- I purposefully cook the bacon separately for that extra crispy texture. I find that when cooking bacon on the same baking sheet as the Brussels, you always end up with uncooked pieces of bacon. So it really is worth it to cook the bacon separately.
- For storing leftovers: Place the cooled Brussels sprouts in an airtight container and store them in the refrigerator for 3 to 4 days. Just note that the sprouts will soften over time.
- For reheating leftovers: For the best results, reheat them in a 375°F (190°C) oven for 8 to 10 minutes to help them crisp up again. Alternatively, you can use an air fryer for a quick and crispy finish. If you’re in a hurry, microwaving works too, though they may be softer.
- If you’re not a fan of balsamic vinegar, you can just make regular roasted Brussels sprouts with bacon and onions. And toss them in my Dijon vinaigrette!
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
14g
(5%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
25mg
(8%)
Sodium
282mg
(12%)
Potassium
545mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
869IU
(17%)
Vitamin C
97mg
(108%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 282mg | 12% |
| Potassium | 545mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 97mg | 108% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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