Bacon-Balsamic Brussels Sprouts
Reduce your active cook time with a make-ahead Brussels sprouts side dish that everyone at the table will love.
53 min
About 53 minutes to prep and cook
45 cal
45 calories per serving
Serves 16
Serves about 16 people
Overview
There’s an important distinction between liking Brussels sprouts and liking Brussels sprouts made with bacon. Adding pork is a game-changer. Talk your most dubious guests into trying one bite, and you’ll have eager converts on your hands. And for those who like sprouts anyway, this dish makes them that much more loveable. This recipe, by professional cookbook author Jess Thomson, who lives with lupus, makes the perfect amount for a large gathering like Thanksgiving, but feel free to halve or quarter the recipe for a smaller group.
To make this recipe you will need a large, ovenproof skillet or 9-by-13-inch baking dish and a large spoon or spatula for stirring.
To make this recipe you will need a large, ovenproof skillet or 9-by-13-inch baking dish and a large spoon or spatula for stirring.
Ingredients
4 slices thick-cut bacon, diced (or a 4-ounce package of diced pancetta)
2 pounds Brussels sprouts, ends trimmed, halved through the stem
2 tsp extra-virgin olive oil
¼ tsp kosher salt
⅛ tsp ground black pepper
2 Tbsp balsamic vinegar
Calories: (45 ); Fat: (1.7g); Carbohydrates: (5g); Sodium: (99mg); Sugar: (2g); Fiber: (2g); Cholesterol: (3mg); Protein: (3g)
Directions
Step One
Preheat oven to 450 degrees.
Step Two
Spread bacon in a large, ovenproof skillet or 9-by-13-inch baking dish. Roast 5 minutes, just until it begins to give off its fat.
Step Three
Stir bacon, and then add sprouts, olive oil, salt and pepper (without stirring, so bacon stays on the bottom at first). Roast 45 minutes, stirring every 15 minutes or until bacon is crisp and sprouts are tender and browned in spots.
Step Four
To serve immediately: Add vinegar, stir to combine, and roast another 2 to 3 minutes, just until vinegar has evaporated.
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