Description
Warm, crisp, and indulgent roasted Brussels sprouts with bacon and a tangy-sweet balsamic glaze, perfect as a crowd-pleasing side dish.
Ingredients
- 1 1/2 to 2 pounds fresh Brussels sprouts, trimmed and halved
- 8 ounces thick-cut bacon, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/3 to 1/2 cup balsamic vinegar
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Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. Trim the ends of the Brussels sprouts and halve them.
- 3. Place the prepared Brussels sprouts on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Spread them out in a single layer cut-side down and roast for about 25–30 minutes, stirring halfway through.
- 4. Cook the chopped bacon in a skillet over medium heat until crispy and golden. Drain most of the bacon fat, leaving about 1 tablespoon in the pan.
- 5. Pour the balsamic vinegar into a small saucepan and let it simmer, reducing it by about one-third to one-half until it becomes slightly syrupy (about 8–12 minutes).
- 6. Once the Brussels sprouts are roasted, toss them with the cooked bacon. Drizzle the balsamic reduction over the top and mix gently.
- 7. Transfer to a serving dish and serve warm.