I didn’t like sprouts growing up. They were always boiled, or out of a can, and generally not worth the effort of picking up my fork. The texture was bad. The taste was off.
I’m sad that I missed 20-something years of eating these delicious mini cabbages, because man oh man, I love them now!
A few years back, I was served brussels sprouts as a side when I was dining out. I apprehensively took a bite, then proceeded to gobble them up and rave about them the rest of the night! They were roasted with bacon, perfectly tender and packed with flavor. These brussels sprouts resembled nothing of the brussels sprouts of my youth, thank goodness. The secret? They were halved and perfectly roasted, leaving crispy edges and tender middles.
I set out to recreate these brussels sprouts at home, and after many years, I’m happy to say that I’m very close. Halving the brussels sprouts and placing them cut side down on the pan ensures that the edges with be crisp. As the bacon cooks, grease drips down onto the pan, and flavors the inner leaves of the sprouts. The balsamic vinegar is the perfect topping. It caramelizes to a sweet and savory coating as the sprouts roast.
These are beautiful enough to make for company, but easy enough to make on a weeknight. I hope that you enjoy, and if you are a brussels sprouts hater, please let me know if these convert you!
- 16 ounces of brussel sprouts, trimmed and cleaned
- 4 slices of bacon, chopped
- 1/2 yellow onion, diced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Preheat oven to 450 degrees.
- Clean and trim brussels sprouts. I typically remove the outer leaves, and cut off the stem. Halve them and place them on a greased baking sheet.
- Add chopped, uncooked bacon and diced onions to baking sheet, stirring to mix in with brussels sprouts.
- Sprinkle with balsamic vinegar, olive oil, salt and pepper to taste.
- Roast cut-side down for 25 minutes, until caramelized. Shake pan occasionally during roasting process.
From Charlene (via e-mail):“Your recipe for Roasted Brussels Sprouts with Bacon and Balsamic Vinegar as terrific. I have always eaten Brussel Sprouts but have never enjoyed them so much. Thanks, Charlene.”