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* 

Ingredients:

• 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

Directions:

1. Preheat your oven to 400º. 
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.

Recipe: Jamie's Brussels Sprouts

If you are a regular reader of my blog, you may remember this Brussels Sprouts recipe.  Just for the record, I was going to call that recipe "Emily's Brussels Sprouts" but I didn't want anyone to think that I was talking in the third person.

My friend Jamie recently shared with me another brussels sprouts recipe and I immediately bookmarked it in my brain for the near future.  Tonight I cooked them up as a side dish with sun dried tomato and chicken sausages and green onion smashed tomatoes.   I wanted to share the deliciousness.  Enjoy!

brussels sprouts + sun dried tomatoes + pancetta + bleu cheese = goodness

Jamie's Brussels Sprouts with Sun Dried Tomatoes, Pancetta and Bleu Cheese

Serves: 4

I found all the ingredients for this dish at Trader Joe's.

Ingredients:

• 1 pound brussels sprouts, ends trimmed and cut in half
• 4 ounces julienne sliced sun dried tomatoes
• 4 ounces chopped pancetta or bacon (optional)
• 2 tablespoons crumbled bleu cheese
• Olive oil

Directions:

1. Preheat oven to 400º F.  
2. Place brussels sprouts on a jelly roll pan (baking sheet with sides) and drizzle with olive oil.  Toss to coat.
3. Bake brussels sprouts in oven for 10 - 15 minutes until they just start to brown.  
4. Remove pan from oven, reduce temperature to 350º F. 
5. Add the sun dried tomatoes to the pan and stir to combine with brussels sprouts.
6. Return pan to oven and bake for an additional 20 - 25 minutes, until the brussels sprouts are softened and browned. 
7. While the brussels sprouts and sun dried tomatoes are baking, cook up the pancetta or bacon in a nonstick skillet over medium-high heat.  When slightly crispy -- remove from pan, drain on paper towels and set aside.
8. Remove brussels sprouts and sun dried tomatoes from oven and pour into a serving dish.  Stir in pancetta and bleu cheese. 
   
   



Brussels sprouts with olive oil.

Cooking the pancetta.

Notes:
Jamie shared that this is good with or without the pancetta/bacon so if you want a vegetarian dish, simply leave out that ingredient.  Easy peasy.

I like bleu cheese and two tablespoons was plenty for my taste buds.  However, if your love bleu cheese, go ahead and add a bit more.  Easy cheesy.