Balsamic Bacon Brussels Sprouts has become one of my favorite vegetables. I agree with Meredith Laurence as she notes in her comment that they are a taste acquired in adulthood, if ever. Truthfully, I never cared for them when I was younger. But how can you resist any vegetable when bacon and balsamic vinegar are added? Certainly won me over! Did I mention they are ridiculously easy to make?
The Author Says: “I feel that Brussels sprouts are vegetables that we only come to appreciate in adulthood. I’m not sure how that appreciation develops, but serving the Brussels sprouts with bacon and sweet balsamic vinegar is sure to speed up the process!” –Meredith Laurence
Balsamic Bacon Brussels Sprouts Recipe
4 slices bacon, chopped into 1/2-inch pieces
1-1/2 pounds Brussels sprouts, halved
4 shallots, peeled and cut into wedges
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup water
1/2 cup balsamic vinegar
Parmesan cheese (block)
Preheat the oven to 400 F.
Heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.
Add the Brussels sprouts and shallots to the skillet, season with salt and pepper, and toss. Cook for a minute or two. Deglaze the skillet by adding 1/4 cup of water, and then transfer the skillet to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.
Meanwhile, simmer the balsamic vinegar over low heat until it has reduced by half and becomes syrupy – about 8 minutes.
Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or platter. Drizzle the balsamic reduction over the top, and garnish with peelings of Parmesan cheese.
Yield: 4 – 6 servings
• Pre-made balsamic reduction is readily available in gourmet stores and larger grocery stores. Pick some up and skip Step 4.
• If you cannot use shallots or just don’t have any, substitute sweet onions.
Balsamic Bacon Brussels Sprouts Recipe Photo ©2010 Jessica Walker