One of our favorite winter vegetables are brussels sprouts. They take minimal prep, they’re easy to cook, and they pair well with so many different ingredients!
Our favorite way to consume brussels sprouts? With a balsamic glaze and a healthy dose of bacon. Meet your new favorite appetizer and side dish: balsamic glazed brussels sprouts with bacon. #tada
How To Make Balsamic Glazed Brussels Sprouts with Bacon
Making balsamic glazed brussels sprouts with bacon is an absolute cinch.
- First, prep your brussels sprouts. If they’ve already been removed from the stalk, then simply trim off the base of each sprout. If your brussels sprouts are still attached to the stalk, you can remove them simply by snapping them off with your hands– no knife needed!
- Next, rinse the brussels sprouts. Use a strainer or salad spinner to rinse off the outside surface of the sprouts. Pat them dry or use a salad spinner to remove all excess water. This step is crucial because leaving too much water on the outside surface can inhibit your ability to get nice and crispy brussels sprouts during the roasting process.
- Now you’ll cut all of the brussels sprouts in half. We prefer cutting them lengthwise so that each brussels sprouts half has both portions of the core and the leaves, and the leaves stay intact.
- Toss the brussels sprouts with some extra virgin olive oil, salt and pepper, and 6 ounces of chopped uncooked bacon. Place them in the oven at 400° F for 20 minutes.
- Whisk together the honey and balsamic vinegar, and once the 20 minutes are up, remove the brussels sprouts from the oven and toss them in the honey and balsamic mixture. Return them to the oven and cook for another 20-25 minutes.
Balsamic Glazed Brussels Sprouts with Bacon
- 1 lb. fresh brussels sprouts
- 1 Tablespoon extra virgin olive oil
- kosher salt and fresh cracked pepper
- 6 oz. uncooked bacon, chopped
- 1 Tablespoon honey
- 2 Tablespoons balsamic vinegar
- Preheat oven to 400° F and line a cookie sheet with parchment paper.
- Rinse brussels sprouts and pat them dry. Trim the base of each sprout, and cut each sprout in half lengthwise. Lay on parchment-lined baking sheet and drizzle olive oil on top, followed by a good sprinkle of kosher salt and a few cranks of fresh cracked pepper. Use hands or two spoons to toss everything together. Sprinkle bacon on top and bake in oven for 20 minutes.
- Using a small bowl and fork, whisk together the honey and balsamic vinegar until combined. Remove brussels sprouts from oven, drizzle the honey and balsamic mixture over the sprouts, and toss until evenly coated. Return to oven for an additional 20-25 minutes, until brussels sprouts and bacon are crispy. Serve immediately.