Roasted Brussels Sprouts with Garlic, Bacon and Balsamic Vinegar

July 02, 2015

Roasted Brussels Sprouts with Garlic, Bacon and Balsamic Vinegar

Brussels Sprouts were clearly the turnaround vegetable of 2014.  Quickly rising from bad childhood memories to the Number 1 side dish on nearly every restaurant menu in America.  Most of that was likely due to the fact that they were pan fried in oil to get extra crispy and tossed with liberal amounts of bacon.  What's not to love?

Here I take the basic Roasted Brussels Sprouts with Bacon foundation and add in some much needed garlic.  Lots of garlic.  Another fun addition is Balsamic Vinegar.  The acid helps cut through the richness of the bacon fat and becomes slightly sweet as it reduces in the oven...which is a nice balance to the earthy flavors of the sprouts.

I make a garlic oil first thing by crushing garlic in a bowl and mixing in the olive oil and balsamic vinegar.  As you cut each sprout in half and remove the loose leaves, drop them in the bowl.  This way they get a nice soak in the garlic oil to let the flavors develop.  Even better, make a batch of 100 Cloves of Garlic Spread and use the reserved garlic olive oil.

Finally we'll do a two-temperature cook to roast them all the way through before crisping them up at the end.


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Roasted Brussels Sprouts with Garlic, Bacon and Balsamic Vinegar
Roasted Brussels Sprouts and Bacon are even more amazingly with garlic and balsmaic vinegar
Prep time: Cook time: Yield: 8 servings
  • 2 Pounds Brussels Sprouts (washed and loose leaves removed)
  • 4 Ounces Olive Oil
  • 2 Tablespoons Crushed Garlic
  • 2 Tablespoons Balsamic Vinegar
  • 4 Slices Thick Cut Bacon
  1. In a large mixing bowl, stir together the oil, balsamic and the crushed garlic
  2. Trim the end from each sprout, cut it in half and place in the bowl.
  3. Toss the mixture well to coat all of the sprouts and season with salt and pepper. You can keep going, or let them marinate for the garlic flavors to strengthen
  4. Slice the bacon into 1/4" wide pieces and mix it in with the brussels sprouts. This is easier if you put the bacon in the freezer for about 15 minutes
  5. On a high rimmed sheet pan, spread out the brussels sprouts and bacon.
  6. Roast for 15 minutes at 400 degrees. Gently toss them around
  7. Turn the oven up to 450 degrees and roast for another 15 minutes until everything is crispy and browned nicely

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