Confession: I didn’t try roasted brussels sprouts until I was around 30. I really didn’t think I would ever like them. My mom didn’t serve them when I was growing up either… so I just turned up my nose at them. It’s sad really. Now they are my favorite side dish. No kidding! I crave them at least once a week if not more now. I can’t get enough of them! I’m sorry, brussels sprouts, that I ever doubted you. The key to brussels sprouts is just like any other veggie… roasting!
These Balsamic & Bacon Brussels Sprouts are simply magnificent! 🙂
Roasted veggies bring out the best in them… the rich caramelization and the melding of flavors can’t be beat. Add bacon to the mix and of course it’s a dinner winner!
- 16 oz . brussels sprouts quartered
- 2 tbsp . balsamic vinegar
- 1 Tbsp . olive oil
- 1 tbsp . honey
- 6 thick cut slices of uncooked bacon chopped
- 1/2 tsp . garlic powder
- 1/2 tsp . salt
- Preheat oven to 425 degrees F. In a large bowl combine all ingredients and mix them together. Spread out the mixture onto a large rimmed baking sheet or jelly roll pan. Bake for around 15 to 20 minutes or until the sprouts are tender and the outsides are dark brown.
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g
How did I live such a long time without even trying roasted brussels sprouts? I feel totally ashamed, but hopefully I have plenty of years left to enjoy them. They are really healthy after all. How do you like your brussels sprouts? Have you ever tried them roasted? If you don’t think that you like them… then give these a try! They may just change your mind like they did mine and open a whole new world of veggie side dish options.