Saturday, February 15, 2014

Recipe: Balsamic & Bacon Brussels Sprouts

This one time when we were out to lunch with friends, they seemed a bit hesitant of our decision to order a brussels sprouts appetizer. The brussels sprouts arrived, looking and tasting incredible. All four of us chowed down, with our friends gladly accepting the last bites.

I don't blame them for taking so many years to realize that brussels sprouts are awesome. I mean, I didn't know I liked them until I was in my mid-20s. My parents don't like them so I never tried them until a very nice friend showed me the light.

Ready to be roasted.

Shredded with olive oil, lemon juice and avocado.

Shortly after our lunch, I received an e-mail from one of our friends with a brussels sprouts recipe he had just made at home and loved. I quickly added it to our list of recipes to try. After a couple batches, I think I've found the combination of ingredients that we like best. 

Feel free to adjust the amounts to your liking. For example, I won't judge you if you use an entire package of bacon. Promise.

Balsamic & Bacon Brussels Sprouts

Serves: 4* 

  • 1 pound brussels sprouts, halved
  • 1/2 red onion, chopped into large pieces
  • 4 slices bacon, chopped into large pieces
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • Salt and pepper

  1. Preheat your oven to 400ยบ. 
  2. In a large bowl, whisk together the olive oil, balsamic vinegar, brown sugar and a pinch of salt and pepper. Add the brussels sprouts, red onion and bacon and toss to coat. 
  3. Dump everything onto a large, lined baking sheet. 
  4. Bake for 30 minutes, stirring every 10 minutes, until the brussels sprouts have softened and bacon is nice and crispy. 
*Or less, depending on how much you like Brussels Sprouts. My honey and I can easily finish off a batch, just the two of us.

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