Growing up, neither of my parents were fans of Brussels sprouts, so I never experimented with them until I started cooking on my own. I’m sure you guys remember that in the ’80s and ’90s they were the stereotypically “gross” veggies for kids. I was seriously missing out, though, especially now that they are back on trend and not always just boiled and served.
In my opinion, the beauty of Brussels sprouts lies in the roasting, the crisping, and the slight caramelizing of the edges. And of course pairing it with other deliciousness like thick balsamic reduction, rosemary, and BACON. You could also pair this with pancetta for a slightly saltier and fancier version or even omit the meat entirely since the sprouts are amazing as-is. I’m choosing bacon since I already had some on hand and who’s going to complain, amirite?
I’m totally using this as a main dish, but it’s obviously amazing as a side dish paired with a pork roast, osso buco, short ribs, fried tofu… and now I’m just really hungry. Good thing I have this on hand for dinner! Let’s talk it out…
Ingredients
- 1 cup Brussels sprouts, washed and cut into halves
- 1 slice of bacon, diced
- 1 tablespoon olive oil, ghee, butter, or fat of your choice
- 2 tablespoons dried rosemary
- 1/4 teaspoon kosher salt
- 2 tablespoons good balsamic vinegar, reduced to the thickness you like (here's how!)
Instructions
- Preheat the oven to 400 degrees.
- Place the Brussels sprouts onto a lined sheet pan. Drizzle the oil or melted butter and sprinkle with salt, pepper, and rosemary, and toss to coat. Add the bacon and give it one more toss.
- Place the baking sheet on the top oven rack and roast for 30-35 minutes, re-tossing and coating at least once in the middle, until it's browned and crispy on the edges.
- While the Brussels sprouts and bacon are roasting, follow these instructions to reduce some balsamic vinegar for the glaze.
- When the Brussels sprouts are done, drizzle them with the balsamic reduction, serve, and nosh!
Macros for a half cup:
160 calories | 11g fat | 4.4g protein | 3.2g fiber | 10.6g carbs
Adapted from Ina Garten
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
