I’m having what they call ‘a minute’ with brussels sprouts right now! Although to be more specific that ‘minute’ has been going on for about a year now. Last fall when they started arriving at the supermarket, I started getting pounds and pounds of them to take home and roast. They’re so good roasted with any number of seasonings, but these bacon balsamic ones really stand out. Which thinking about it now is kind of obvious, I mean… they have bacon bits in them – that’s an automatic win! The secret to having really well caramelized brussels sprouts, is to lay them flat side down on the baking sheet. This takes a little bit more time, 1 minute to be precise. And while I’m all about keeping things easy, this is actually worth it. But they do turn out just fine if you don’t have a couple extra minutes to spare and just toss them on the baking sheet. I’ve done this a lot and it works great, you just have a bit less caramelization.
Ingredients & Substitutions
Brussels sprouts – fresh work best here for texture and for caramelization. Frozen Brussels sprouts can be thawed and drained before using them here. But they will be a lot softer/mushier and won’t brown as well.Bacon – diced up and fried into bacon bits add so much flavor. The bacon grease also works in place of any kind of oil like olive oil. Bacon fat adds so much flavor and you’re going to love the results! Finely diced pancetta works here as well, but you’ll need to brown it in olive oil.Dijon Mustard – for a touch more flavor that pairs well with the bacon and balsamic vinegar.Balsamic Vinegar – again adds so much flavor, but it also works to help caramelize the Brussels sprouts even more because of it’s naturally occurring sugar. You can also drizzle a balsamic glaze or reduction over the top of the finished Brussels sprouts for even more flavor.
How to make these Caramelized Bacon Balsamic Brussels Sprouts!
Step 1: to get started, you slice of the ends of the brussels sprouts, then cut them in half. Don’t discard the loose leaves, pile them onto the baking sheet too. Step 2: from there they get tossed with all the flavorful things and laid flat side down on the baking sheet. Step 3: finally roast them into a state of caramelization! Scoop them up with a spatula and serve. These roast vegetables are so flavorful, you’ll find all sorts of ways to serve them. Below I’ve listed out some of my favorite dinners that go with these. They really are way too tasty, they may even turn a sprout-hater into a fan!
To Store – place any leftovers into an airtight container and refrigerate up to 4 days.Reheat – gently over medium heat in a small skillet with a teaspoon or two of water, stirring until heated through.
Easy dinners to go with these Brussels sprouts!
Instant Pot Rosemary Pork Ragu with Cauliflower PolentaSkillet Lemon Garlic Chicken ThighsEasy Homemade Spaghetti SauceCreamy Garlic ChickenInstant Pot Chicken Cacciatore
I sure hope you enjoy these Caramelized Bacon Balsamic Brussels Sprouts! If you do get a chance to make them, I hope you’ll leave me a comment/rating below. And for a simple straight up Brussels sprouts recipe, try my Roasted Brussels Sprouts. 5 from 13 reviews 4 strips bacon, 4 ounces, cut into 1/4” pieces 1 Tablespoon Dijon mustard 1/4 cup balsamic vinegar 1 Teaspoon sea salt, or to taste 1/4 Teaspoon freshly ground black pepper Extra balsamic vinegar or reduced balsamic vinegar to drizzle on top. Place a medium sized skillet over medium high heat. When the pan is hot, add the cut up bacon and cook until the bacon fat renders, and the bacon is browned. Turn off the heat and add the Dijon mustard, balsamic vinegar, sea salt, and pepper. Whisk to combine, then pour the mixture over the prepared brussels sprouts. Toss the bacon balsamic mixture with the brussels sprouts until they’re completely coated. Then if you have a couple extra minutes, turn as many of the brussels sprouts as you can flat side down on the baking sheet, this helps them to caramelize well. Roast the brussels sprouts just until tender, about 15 minutes. Serve immediately! Make sure to get the freshest Brussels sprouts you can find. They should look bright green and the leaves should be tight together.
