These smoky, umami-packed Brussels sprouts make hands down the best side dish for cozy dinners with your favorite people.
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Essentially a tiny, adorable cabbage, the Brussels sprout has at times been fairly misunderstood (and if you ask me, grossly mishandled). I can’t forget the flavorless, flaccid green bulbs I sequestered to the edge of my plate as a child, and I’m happy to say that sometime between then and now, this glorious member of the Brassica family has undergone a sort of rebranding the likes of which I haven’t seen in my lifetime.
In the spring of 2019 I sat down at a buzzy little restaurant in New York City’s East Village and ordered their famous Brussels sprouts. I couldn’t tell you anything else about what I ate that day because those dreamy sprouts stole the show. Brussels sprouts really shine when roasted to caramelized, crispy perfection. And this recipe showcases all of their flavor and textural potential in the very best way.
A fun fact about Brussies: The United Kingdom consumes more of them than any other country in the world. They eat around 40,000 metric tons every year. Sounds like love to me.
Even if you think you don’t like Brussels sprouts, you ought to still give this recipe a shot. It’s totally likely you just haven’t had them prepared in the right way before. By roasting them in the oven, the dry heat brings them to a delightful crispiness while the bacon enhances the caramelization process.
are Roasted Brussels Sprouts with Bacon Healthy?
Low in carbohydrates and extremely rich in vitamin C and antioxidants, I’m convinced that Brussels sprouts can easily fit into any healthy diet. Since the (delicious) addition of bacon makes this dish somewhat higher in saturated fat, I like to serve these sprouts alongside a few simple, nutrient-dense favorites. I really love how well they pair with this perfect poached fish for example.
To modify this recipe to suit a vegetarian diet, there are ways to add a smoky flavor to the dish without bacon. You can add smoked salt to taste, a couple dashes of liquid aminos, or use a plant-based bacon alternative.
How to reduce that bitterness
Brussels sprouts contain something called thiocyanates which tend to cause that bitter taste. The thiocyanates are more concentrated at the center of the sprout which is why the bitterness is significantly reduced when the sprout is cut in half and then exposed to high heat and acid, usually in the form of lemon or vinegar. Thank you, food scientists!
INGREDIENTS
- 1 1/2 pounds Brussels sprouts, washed and dried
- 4 ounces bacon, diced
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons balsamic glaze
INSTRUCTIONS
Prep
Preheat the oven and get your baking sheet ready.
Trim
Clean and cut the Brussels sprouts in preparation for roasting.
Season
Combine the sprouts, bacon, and garlic with olive oil, salt, and pepper on the baking sheet.
Roast
Cook until the sprouts are tender and the bacon is crispy, making sure to turn them once.
Glaze
Finish with a balsamic glaze and adjust the seasoning to your taste.
Serve
Plate the dish and enjoy the delicious flavors.
Devour!
FAQs & Tips
To store, make sure the Brussels sprouts have cooled completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. For best results, reheat in the oven.
If your baking sheet is overcrowded and the sprouts are too close together, they will end up steaming. To ensure they roast to the right level of crispiness, make sure to space them out on your baking sheet in a single layer.
While parboiling sprouts before roasting them in the oven may give you a headstart in the cooking process, it isn’t entirely necessary. I’ve found that it doesn’t make enough of a difference for me. This recipe does not require any boiling and you’ll find that the result is perfect without it.
Serving Suggestions
Along with the delicious poached fish recipe I’ve linked above, if you care to go in a different direction, I’ve also found these Brussels sprouts to pair remarkably well with this Air Fryer Gnocchi which takes half an hour flat. To add a bit of brightness to the meal, I highly recommend serving a good salad as well. This Classic Caprese Salad is a crowd-pleaser every single time.
Balsamic Roasted Brussels Sprouts with Bacon
Ingredients
- 1 1/2 pounds Brussels sprouts washed and dried
- 4 ounces bacon diced
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons balsamic glaze
Instructions
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Preheat your oven to 425°F. Prepare a large baking sheet with a light coating of oil or nonstick spray.
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Trim the ends off the Brussels sprouts and slice each one in half lengthwise.
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Place the Brussels sprouts, bacon, and minced garlic on the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss everything together to coat and spread out in an even layer.
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Roast in the preheated oven for 25-30 minutes, turning the sprouts halfway through, until they are tender and the edges are caramelized. The bacon should be crispy.
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Remove from the oven and drizzle with balsamic glaze. Toss to coat evenly. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately.
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DEVOUR!
Nutrition
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