roasted balsamic brussels sprouts with bacon cooking with cocktail rings

Roasted Balsamic Brussels Sprouts with Bacon

This post is sponsored by Farmer John

This is one of the easiest vegetable side dishes and also one of the biggest crowd-pleasers! I didn’t discover Brussels sprouts until a few years ago. I had always thought of them as a mushy steamed vegetable that had a reputation for being the least liked of all vegetables. Then I tried roasting some with olive oil and balsamic until they were soft and golden brown and I fell in love with this healthy side dish and its caramelized and nutty flavor. I add bacon to these sweet and savory Brussels sprouts (because bacon makes everything better) so that they appeal even to those people who are skeptical of green vegetables. When cooking the bacon, I advocate starting with a cold pan as it helps the fat to slowly render and gives you the most flavorful and crispy pieces of bacon. And I particularly love using FARMER JOHN® All-Natural Bacon for this recipe because it has no added nitrates and the thick-cut bacon is flavorful and renders to the perfect crispy topping!

 

Ingredients:

1 pound Brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¾ pound thick-cut bacon, sliced into ½” slices, I use Farmer John

 

Instructions:

Heat oven to 400ºF. Toss the Brussels sprouts in the olive oil and balsamic and spread in an even single layer on a baking sheet. Season with salt and pepper.

Roast until the Brussels sprouts are golden brown and slightly charred, about 20 to 25 minutes.

Add the bacon to a medium sauté pan. Turn the heat up to medium, and sauté, stirring occasionally until the bacon is crispy, about 5 minutes. Using a slotted spoon remove the bacon from the pan to a paper towel-lined plate to drain.

Top the roasted Brussels sprouts with the crispy bacon pieces and serve hot.

 

Serves 4 to 6 as a side.  


This sponsored post was created in partnership with Farmer John – all opinions expressed are my own.

 

 

 

Comment

Print Friendly and PDF