Balsamic Bacon Brussels Sprouts
A great side dish for weeknight dinner (sheet pan recipe) that is a wonderful addition to the Thanksgiving menu and Christmas dinner. Simple roasted Brussels sprouts are tossed with a balsamic reduction with bacon and mustard. A salty, tangy, slightly sweet and delicious recipe.
Servings 8 servings
Ingredients
- 2 pounds Brussels sprouts fresh is recommended, but if using frozen see the Notes below
- 3 to 4 tablespoons olive oil to drizzle over the sprouts
- salt to taste
- black pepper to taste
- 4 slices bacon or more, depending on the size and thickness
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard smooth or ancienne
- 2 tablespoons olive oil you might need more
Instructions
- Preheat oven to 350°F (180°C). Cover a baking sheet with a piece of aluminum paper.
- Wash and dry 2 pounds Brussels sprouts. Cut the tough end a little. You want to leave the sprout whole. Cut each one in half and place in the prepared baking pan.
- Sprinkle with salt and black pepper to taste and drizzle with 3 to 4 tablespoons olive oil.
- Bake for about 30 minutes, checking every ten or so and moving them around so they don’t burn. Turn down the oven if the pieces are still too firm but browning too quickly. The time will depend on the oven and the size of the vegetables.
- Meanwhile, cut 4 slices bacon into strips (or leave whole, your choice) and place in a skillet over medium-low heat. Let the fat render until the bacon is golden brown and crisp. If needed, turn the temperature to medium. Be careful not to burn them.
- When the bacon is done, add 3 tablespoons balsamic vinegar and 1 teaspoon Dijon mustard.
- Stir and add 2 tablespoons olive oil (or more until you have enough to drizzle over the sprouts). Check and adjust seasonings and more balsamic if needed. This depends on personal taste.
- Remove from the skillet and transfer to a bowl. Toss with the Brussels sprouts until they're coated. Transfer to the serving platter.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Make ahead: roast the Brussels sprouts up to 2 days ahead and keep them well covered in the refrigerator. Reheat for 15 minutes in a medium oven and add the rest of the ingredients as specified in the recipe.
Frozen Brussels sprouts: remove from the package and place them in a colander or on a clean kitchen towel. Allow them to thaw at room temperature for about 15-20 minutes. Pat them dry with the same towel or paper towels to remove excess moisture. This is crucial to getting a crispy texture during roasting.