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Balsamic Bacon Brussel Sprouts

By Donielle

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These balsamic and bacon brussel sprouts make a great side dish for any holiday meal. And if you’re looking for more ideas, make sure to check out the Thanksgiving Recipe Swap (with Real Food!).

Growing up I never ate brussel sprouts. They were simply that food that everyone hated and loved to joke about- I never once thought about making them.

But when faced with health issues, that were beginning to turn around due to dietary changes, I began to realize I needed to expand my palate and not be so picky already. Brussel sprouts were one of the first on the list, and after eating them I couldn’t believe I had waited so long! They were nothing like I had imagined.

This recipe came about rather recently after my friend Stephanie from EntreFamily posted a picture of her brussel sprouts on Instagram and I knew I had to recreate them for myself! I’ve made them with bacon before, but never with balsamic and it seemed to be a great idea.

It was, in fact, a match made in heaven. My entire family ate them and the kids even asked for more!

Balsamic and bacon brussel sprouts

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Balsamic and bacon brussel sprouts
 
Ingredients
  • 2 pounds brussel sprouts
  • 6 ounces bacon
  • ¼ cup olive oil
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon syrupy balsamic vinegar
  • 1 tablespoon maple syrup
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim and cut sprouts in half.
  3. Toss brussel sprouts, olive oil, salt, and pepper together in large bowl until well coated.
  4. Place in a single layer on pan and roast for 20 to 30 minutes, turning once, until they are tender and beginning to brown.
  5. At the same time, place bacon in a second pan and cook for 20 to 25 minutes. (or fry one stovetop. You could also cut into small pieces and cook with the sprouts, though I find that it's harder to make sure the bacon does not burn)
  6. After sprouts and bacon are cooked, remove from oven,
  7. crumble the bacon and stir into the brussel sprouts along with the balsamic vinegar and maple syrup.
  8. Serve immediately.
3.3.3070

This recipe also doubles well if you’re feeding a large family or bringing as a side dish to a large gathering.

The biggest time suck for this recipe is preparing the brussel sprouts, what with peeling a few leaves off of each one and cutting them. So this is one recipe I get my kids involved in! We can sit around the counter and they peel while I cut – it goes by so much faster!

I really hope you try this recipe. It’s so flavorful and blends well with just about any holiday meal.

And bacon. You just can’t go wrong with bacon.

Filed Under: side dish

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