Oven-Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

Brussels sprouts are one of those vegetables that I never liked — until I started cooking them myself.  To be fair, I’ve only ever cooked them the single way a friend once recommended, but my point still stands.  This recipe takes that cooking style (oven roasting) and adds extra delicious flavors to the mix.  While my significant other doesn’t actually like Brussels sprouts, he’ll happily eat them when there is bacon involved.

  • 8 oz bacon, diced into 1/4 inch pieces
  • 3 tbsp bacon grease from cooked bacon (or 3 tbsp of good olive oil)
  • 1 1/2 pounds Brussels sprouts
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup of balsamic vinegar *

Foil a roasting pan and put it in the oven.  With the pan in the oven, preheat the oven to 400 F.

On the stove top, heat a pan and add the bacon.  Keep an eye on the bacon so that it doesn’t burn.  When it is cooked to your liking, remove the bacon from the pan and put the pieces on a paper towel covered plate.

While the bacon is cooking, chop off the brown ends of the Brussels sprouts and any outer leaves that are yellow.  Slice the Brussels sprouts in half and put them in a large bowl.  Season with salt and pepper.  Once the bacon is done cooking, pour the bacon grease (or olive oil) on top of the Brussels sprouts and toss / mix until well covered.

Carefully pull the preheated roasting pan out of the oven and pour the Brussels sprouts onto the pan before replacing it in the oven.  Roast the Brussels sprouts for 20-30 minutes, or until tender and brown.

Near the end of the roasting process, take 1/4 cup of balsamic vinegar and pour it into a small skillet on medium high heat.  Bring the liquid to a boil and simmer for 2-4 minutes, or until it’s slightly thinner than you want it (since it will keep reducing after you take it off the stove). *

* If your balsamic vinegar is aged and already thick, skip the reduction!  All you need to do is drizzle balsamic vinegar (to taste) over the Brussels sprouts in the following step.

Once done, remove the Brussels spouts and mix with the bacon pieces.  Drizzle your reduced (or aged and already thick) balsamic vinegar on top, toss to mix, and serve.

2 thoughts on “Oven-Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

    1. I haven’t tried your version yet! But this version is super good. I’ll only be posting recipes here that I’ve used and loved (and perhaps tweaked), so you can be assured that everything that I post is delicious. 😉

      Hadn’t considered putting up ratings, though … hmm … like, 1-5 stars?

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