Ingredients
- Brussels sprouts, halved or quartered (depending on size): 1.5 pounds
- Bacon, cut into 1/2 inch pieces: 4 ounces
- Balsamic vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the halved or quartered Brussels sprouts with olive oil, salt, and pepper.
- Step 3: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20 minutes.
- Step 4: While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the skillet.
- Step 5: In the same skillet with the bacon fat, whisk together the balsamic vinegar, honey, and Dijon mustard.
- Step 6: After the Brussels sprouts have roasted for 20 minutes, remove them from the oven and transfer them to the skillet with the balsamic glaze. Add the cooked bacon. Toss everything together to coat. Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the Brussels sprouts in a skillet over medium heat to re-crisp the bacon and glaze.
- Serve these sweet and savory Brussels sprouts as a flavorful side dish alongside roasted chicken or pork.
- Chef's tip: Don't overcrowd the baking sheet for maximum caramelization; use two sheets if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American