This recipe was originally published in 2017.
These are not your grandmother’s Brussels sprouts. Roasting them with bacon and drizzling them with balsamic vinegar and oil brings out amazing flavor.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.Yields 10 servings
- 2 tablespoons grapeseed oil, sunflower oil or coconut oil, divided
- 6 slices uncooked bacon, cut into 1/2-inch pieces
- 6 cups (1½ pounds) Brussels sprouts, trimmed and sliced in half
- 1/2 teaspoon sea salt
- 1 tablespoon balsamic vinegar
1Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2In a large skillet, heat 1 tablespoon oil over medium heat and sauté bacon until cooked but not brown. Set bacon aside and reserve bacon fat. You should have 2 tablespoons of bacon fat/oil; if not, add olive oil to make 2 tablespoons. Set aside.
3In a large bowl, toss Brussels sprouts with 1 tablespoon oil and salt. Spread in a single layer on prepared sheet pan. Place in preheated oven and roast 20 minutes, turning once. Add cooked bacon to Brussels sprouts and stir. Return to oven and cook 10 minutes until bacon has browned.
4Whisk together balsamic vinegar and reserved bacon fat/oil. Drizzle over hot Brussels sprouts and serve immediately.