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Today's recipe is my Balsamic & Bacon Roasted Brussels Sprouts! A perfect side for your winter holiday get-togethers! With only five ingredients, this dish is also low in carbs! [keep reading below...]
INGREDIENTS
Three pounds of trimmed & halved sprouts
10 ounces bacon, sliced into lardons
1 large shallot, sliced (or ½ a medium sweet yellow onion)
2 tablespoons olive oil
Salt & freshly cracked black pepper to taste
4 tablespoons balsamic vinegar
¼ cup brown sugar (or granulated sugar-free sweetener such as Swerve or Lakanto Monk Fruit)
DIRECTIONS
Preheat oven to 400 F
Combine the balsamic vinegar and sugar/sweetener in a small dish and set aside.
In a large bowl or bag, add the prepared sprouts & shallot/onion slices, and drizzle generously with the olive oil, tossing to coat.
Remove the sprouts/onions from the bag onto a sheet pan and sprinkle with salt & pepper. Spread the mixture out in a single layer, making sure the sprouts are placed cut-side-down.
Roast for 10-12 minutes or until the sprouts are beginning to brown. If your sprouts are very dense instead of fluffy, it might bit a lot longer. Spacing the sprouts out on the pan can keep them from cooking more quickly, because they’ll only steam and take longer to roast, if they crowd the pan.
Remove pan from oven, scatter the uncooked bacon slices all over the sprouts and onions, and toss, then spread the mixture out again and return to the oven.
Roast another 10-12 minutes or until bacon is crisping.
Stir the balsamic mixture again. Remove pan from oven again and drizzle the balsamic mixture over all the sprout mixture, tossing well to coat. Return to oven and roast 3-5 minutes or until the sprouts are glazed and very well roasted/beginning to crisp on the outside leaves.
Serve hot. Makes a lot of servings!
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