Sweet, savory and full of bacon! Add these simple Roasted Brussels Sprouts with Bacon and Balsamic at your Thanksgiving table and watch them disappear – even from the pickiest eaters.
In our house, we do Thanksgiving early because of the blog. It’s usually a FriendsGiving, and I do what I love, and serve everyone a delicious Thanksgiving dinner. This year, I had some new friends who have never had Thanksgiving with us over. They are kinda picky, and do not like trying new things. But, they knew that they had to try something different to help me test the recipes.
Brussels sprouts have such a bad rep. Everyone says that they don’t like brussels sprouts, and I can’t blame them because the brussels I remember as a kid were boiled and then tossed with a touch of melted margarine, not even butter. But, I promise you that these brussels sprouts will turn skeptics into believers, and your friends and family will be asking you for your recipe!
Last year, we serve just some simple Brussels with Bacon, but the sticky, sweet balsamic glaze added to these brussels sprouts is the ultimate show-stopper!
Brussels sprouts are so easy to cook, and absolutely delicious if done right.
1 1/2 lbs brussels sprouts, stem removed and halved
5 strips bacon, diced and cooked
1 tsp garlic
2 tsp salt
1/2 tsp black pepper
3 tbsp balsamic vinegar
1 tbsp honey
Preheat oven to 400 degrees.
Dice and cook bacon until crispy. Remove from heat, and drain on a paper towel. Set aside, saving 3 tbsp of the fat.
In a large bowl, mix brussels sprouts, bacon, and reserved bacon fat, garlic, salt and pepper.
Spread brussels sprouts in a single layer on a large baking sheet. Roast for 25 minutes, turning once.
Meanwhile, in a small pot over low heat, mix balsamic and honey and cook until reduced by about half. It will be a sweet sticky sauce. Set aside
Remove brussels sprouts from oven, and place on serving dish. Drizzle balsamic glaze over the top, and serve right away.
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