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I actually talk about brussel sprouts all the time. Why do they get such a bad reputation?! They are actually delicious and are so easy to spice up with a little pizzazz like these Balsamic Bacon Brussel Sprouts! I don’t understand why they are so underrated. I can just recall as a child expressing my disdain for these little green globes and that seemed to be the consensus among all my childhood friends. Truth be told, I don’t think I had ever actually had them before, so I don’t know what 90’s me was talking about! Luckily I grew to be more adventurous in my pallet and gave brussel sprouts a try!

This side dish is so overly decadent, but so completely worth it. First of all, if you get the opportunity to add bacon to anything- I say take it! I’ve made these brussels quite a few times and I will admit that not every time has been perfect. I once made the balsamic glaze that turned out so sticky it was probably a dentist’s dream. With practice, I’ve made great strides and always look for opportunities to add this dish to any main course I make. Right before Christmas, I added these sprouts to my slow cooker take out fake out KFC chicken along with my favorite mac and cheese recipe. Can you say comfort food heaven?!

If you’re someone who has totally written off brussel sprouts, I urge you in this new year to give these a try- they just may change your mind. I am a believer now. Don’t be surprised if more sprout recipes show up on DCDishes, like chicken thighs, I’m going to find a variety of ways to make brussel sprouts tasty!

Balsamic Bacon Brussel Sprouts

What You Need:

  • 1 lb. Brussels sprouts
  • 6 -8 Slices bacon, cut into pieces
  • 3 Cloves garlic, minced
  • Salt
  • Freshly ground black pepper
  • 1/4 c. Extra-virgin olive oil
  • 1/4 c. Balsamic vinegar
  • 1/4 c. Honey
  • 1 tsp. Chopped fresh rosemary

Instructions:
Click here to Cook With Me!

  • Preheat oven to 425°.
  • On a large baking sheet, season brussels sprouts, bacon, and garlic with salt and pepper and drizzle with oil and toss until combined.
  • Drizzle with oil and toss until combined.
  • Bake until brussel sprouts are tender and charred, 30-40 minutes.
  • Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar, honey, and rosemary. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool.
  • Drizzle roasted brussels sprouts with balsamic.
  • Serve and enjoy!

Cook With Me:

  • Preheat oven to 425°.
  • On a large baking sheet, season brussels sprouts, bacon, and garlic with salt and pepper and drizzle with oil and toss until combined.
  • Bake until brussel sprouts are tender and charred, 30-40 minutes.
  • Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar, honey, and rosemary. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool. 

  • Drizzle roasted brussels sprouts with balsamic.
  • Serve and enjoy! 

Inspired by this recipe.

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