Balsamic Bacon Brussels Sprouts
User Reviews
5
Balsamic Bacon Brussels Sprouts
Description
The Balsamic Bacon Brussels Sprouts start with trimming and quartering fresh Brussels sprouts and roasting them with olive oil, salt, and pepper at a high temperature until browned and partially crisp. Meanwhile, bacon is sliced and pan-fried separately until crispy, then drained. A balsamic vinegar reduction is prepared by simmering vinegar to concentrate its flavors and sweeten it slightly. The crispy bacon, roasted sprouts, and diced onions are combined with the reduced balsamic to create a flavorful coating for the dish.
The roasting process brings out caramelized sweetness in the Brussels sprouts, balancing the salty and smoky notes from the bacon. The balsamic vinegar adds a bright acidity and glaze, cutting through the richness. The texture of the dish showcases tender sprouts with crispy edges, contrasted with crunchy bacon bits.
This side dish complements roasted meats or can be served as a flavorful vegetable component in a larger meal. It can be scaled up easily by increasing the Brussels sprouts quantity without altering other quantities. Leftovers can be refrigerated and crisped up in the oven or air fryer for best texture retention.
If preferred, omitting the balsamic vinegar will yield simply roasted Brussels sprouts with bacon and onion, allowing customization to taste preferences.
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 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!
Notes
- Increase Brussels sprouts quantity to 2 pounds without adjusting other ingredients for a larger batch.
- Cooking bacon separately ensures even crispiness and prevents raw pieces common when cooking it with Brussels sprouts.
- Store leftovers in an airtight container refrigerated up to 3-4 days; expect softening over time.
- Reheat in a 375°F oven for 8-10 minutes or air fryer for crispiness; microwaving is faster but yields softer texture.
- Skip balsamic vinegar to enjoy roasted Brussels sprouts with bacon and onions without the acidic glaze.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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