Wednesday, December 2, 2015

The Return of the Sprout

I know I've been away for a while, but gimme a break- I just got married!

And what do newlyweds do on a Tuesday night? They drink beer, play MarioKart, and eat Brussels Sprouts, of course.

But not just any sprouts.



Brussels Sprouts.

I've shared a recipe for roasted sprouts before, and while I do still love the simplicity of that recipe, these sprouts are really a step up in flavor. The balsamic vinegar lends a touch of sweetness and acidity to counter the richness of the bacon- truly a winning combination!

Serve these alongside steak, roast, or chicken for a side dish that's sure to steal the show.

And if you wanted to have some crusty bread available to sop up some of the fabulous bacony/balsamic blend left behind? No judgement here.

Bacon Balsamic Roasted Brussels Sprouts

  • 1.5 - 2 pounds Brussels sprouts
  • 5 slices uncooked bacon, diced into 1/2 inch strips
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • Salt, Pepper and garlic powder
Preheat oven to 400 and line a baking sheet with aluminum foil (to avoid clean up)

Trim the ends off the sprouts, and split any particularly large sprouts in half to ensure even roasting time for the pan.

In a large bowl, combine the sprouts with the bacon, olive oil, and a good dash of salt and pepper. Sprinkle in garlic powder, if desired.

Pour sprouts out onto the baking sheet and roast for 20-30 minutes, until the insides of the sprouts are soft and 'creamy'. Drizzle on the balsamic vinegar, stirring to coat evenly. Serve and enjoy!

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