Roasted Brussels Sprouts and Bacon are even more amazingly with garlic and balsmaic vinegar
Course: Side Dish
- 2 Pounds Brussels Sprouts washed and loose leaves removed
- 4 Ounces Olive Oil
- 2 Tablespoons Crushed Garlic
- 2 Tablespoons Balsamic Vinegar
- 6 Slices Thick Cut Bacon
In a large mixing bowl, stir together the oil, balsamic and the crushed garlic
Trim the end from each sprout, cut it in half and place in the bowl.
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
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
On a high rimmed sheet pan, spread out the brussels sprouts and bacon.
Roast for 15 minutes at 400 degrees. Gently toss them around
Turn the oven up to 450 degrees and roast for another 15 minutes until everything is crispy and browned nicely