I didn't like brussels 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!
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."
Beautiful roasted Brussels Sprouts with Bacon and Balsamic Vinegar.
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’ve tried several recipes when cooking sprouts in oven and never liked them but these were excellent. I put them together in the morning minus the balsamic and olive oil and drizzled them when placing them in oven. They caramelized beautifully and I loved the flavor. Much easier then pan frying."- Gay Shuert via Yummly
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- Clean the brussels sprouts by removing the damaged outer leaves, halving them, and removing the stem.
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- Add bacon, onion, and drizzle with balsamic vinegar before roasting.
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.
"The best Brussels sprouts recipe!"- Sharon W., Yummly User
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!
If you enjoy this Roasted Brussels Sprouts recipe, I think you'll also love:
- Maple Bacon Brussels Sprouts
- Air Fryer Brussels Sprouts
- Kale Brussels Sprouts Salad with Apples and Bacon
- Roasted Rainbow Carrots with Lemon-Thyme Butter
- Honey Roasted Pecans
Roasted Brussels Sprouts with Bacon and Balsamic Vinegar
Perfectly roasted brussels sprouts, mixed with salty bacon, sweet onions, and caramelized balsamic vinegar.
Ingredients
- 16 ounces of brussel sprouts, trimmed and cleaned
- 4 slices of bacon, chopped
- ½ yellow onion, diced
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- Salt
- Pepper
Instructions
- 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.
Comments received for this recipe:
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."