Description
A delicious and savory side dish featuring crispy bacon and tender roasted Brussels sprouts, complemented by a tangy and slightly spicy balsamic glaze. Perfect for adding flavor and texture to any meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Glaze
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon sriracha
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil for easier cleanup.
- Prepare Brussels Sprouts: Trim the bottoms off the Brussels sprouts and remove any outer dry leaves. Slice the larger sprouts lengthwise while leaving the smaller ones whole if they are less than 1 inch in diameter.
- Season Sprouts: Place the Brussels sprouts on the foil-lined pan, drizzle with olive oil, and sprinkle with kosher salt, garlic powder, and pepper. Toss everything to evenly coat the sprouts.
- Arrange Ingredients: Spread the Brussels sprouts cut side down on the baking sheet, making sure they don’t touch each other. Evenly distribute the diced bacon pieces between the sprouts.
- Bake: Roast the Brussels sprouts and bacon in the oven for 25 minutes or until the sprouts are tender but not mushy. If the bacon isn’t crispy at this point, remove the sprouts and continue cooking the bacon separately until crisp.
- Make Glaze: In a small bowl, whisk together balsamic vinegar, honey, and sriracha until combined.
- Glaze and Serve: Drizzle the glaze over the roasted Brussels sprouts and bacon, toss gently to coat, and serve immediately for the best flavor and texture.
Notes
- Balsamic Variation: Omit the honey and sriracha, and toss the roasted sprouts with 1 1/2 tablespoons of balsamic vinegar for a simple tangy finish.
- Honey Balsamic: Mix 1 1/2 tablespoons of balsamic vinegar with 1 1/2 teaspoons honey and toss with roasted sprouts and bacon for a sweeter glaze.
- Lemon Parmesan: Add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary to the seasoning. After roasting, toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, and optionally 2 tablespoons finely grated Parmesan cheese.
- Maple Dijon: Combine 1 tablespoon balsamic vinegar, 2 teaspoons Dijon mustard, and 1 teaspoon pure maple syrup for a sweet and tangy glaze to toss with the finished dish.
- Cranberry Walnut: Add cranberries and walnuts to the baking sheet for a sweet and nutty contrast to the savory flavors.
- Use larger Brussels sprouts so the bacon crisps nicely and sprouts cook evenly.
- If smaller sprouts are used, reduce the cooking time slightly to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
