These sprouts are crispy, savory, and when made with black forest bacon (or a sprinkle of brown sugar), slightly sweet. They pair well with most main dishes.
Bacon Balsamic Brussels (Sprouts)
So good, you'll forget you ever hated these as a kid
Equipment
- Sharp knife
- Cutting board
- Large baking sheet
- Aluminum foil
Ingredients
- 16 oz brussels sprouts
- 175 grams (about 4 pieces) bacon I greatly prefer black forest bacon
- 30 grams balsamic vinegar reduction this has the consistency of syrup
- 6 cloves garlic, coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat oven to 400F/205C, and line a large baking sheet with aluminum foil. Make sure your oven rack is in the center of the oven.
- Cut off the ends of the Brussels sprouts and halve them, saving and spare leaves. They will turn into yummy crispy bits.
- Place Brussels sprouts on a large baking sheet lined with aluminum foil and drizzle with oil, salt, pepper, and cayenne.
- Rub these sprouts a bit to thoroughly coat them in the oil and spices, and try to space them out so they're not too crowded.
- Cut the bacon in half, then cut it into strips lengthwise. Cut the strip into cubes, along the short edge. Spread the bacon out evenly on top of the sprouts.
- Bake for 10 minutes, then add your chopped garlic. Toss the sprouts, bacon, and garlic together. Toss the sprouts, bacon, and garlic together.
- Bake another 10 minutes, or until desired doneness. I like mine quite crunchy.
- As soon as they're out of the oven, drizzle with the balsamic reduction, toss, and serve.
Notes
Macros (per serving): fat: 11g; carbs: 21g; protein: 5g
Did you make this recipe?
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