Prep
10minCook
30minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 1/2 pounds Brussels sprouts | |
| 2 tablespoons olive oil or avocado oil | |
| salt and pepper, to taste | |
| 8 ounces bacon | |
| 1/2 onion, diced | |
| 1/3 cup balsamic vinegar |
| 1. | Preheat your oven to 425F/220C. |
| 2. | Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that's okay. |
| 3. | Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. |
| 4. | Roast the Brussels sprouts for 25-30 minutes, stirring halfway through. |
| 5. | While the Brussels sprouts are cooking, slice the bacon into 1/2-inch thick pieces. Add the bacon to a pan on medium heat and cook until the bacon become crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel. |
| 6. | At the same time you're cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10-12 minutes, or until it's reduced by a third to a half. When it's done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat. |
| 7. | Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep one tablespoon left in the pan. |
| 8. | Add the diced onion to the pan and cook on medium heat for 2-3 minutes, or until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat. |
| 9. | When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon and drizzle with the balsamic reduction. Stir everything together and serve. |
Leave a Reply