You may not think of roasted brussel sprouts as being a treat, but this meal is one that my mom makes every time my dad goes out of town. She makes just a pan of these bad boys for dinner and eats them with wine and a movie. Every time I do this myself I think of how I’m growing up just like her. This treat is perfect for January, because you can stick to your detox from the holidays, get lots of vegetables, and not feel deprived. This recipe is paleo, Whole30 and keto friendly!
How to Make Perfect Brussel Sprouts
Just a few notes on this one! First, you’re going to want to have really fresh brussel sprouts. The key to this dish is crispy sprouts. Older sprouts or lower quality ones have a tendency to become kind of mushy and not get that cripsy. I like to cut mine into quarters so that it gets maximumly roasted, but you can also do a mixture of halved and quartered depending on size.
Definitely use a thick cut bacon! The reason that we don’t call for any additional oil is because the grease from the bacon coats the sprouts and adds flavor! Get a bacon that you would eat pan fried. You need to love the bacon because it will impart a lot of flavor.
One of my secrets to getting a beautiful even cook when I roast vegetables is using a silpat baking mat. They have little wires in them that even out the heat on the bottom. Plus you don’t have to worry about running out of parchment paper AND they’re aluminum free!
For the finish, you’re going to want to make sure that they’re really caramelized and on the edge of burning. You may find that you like more or less char on your brussel sprouts the more that you do. If you find that these are too sweet for you, you can reduce or eliminate the vinegar altogether. Another idea is to toss them at the end in grated parmesan cheese!
However you decide to make your roasted brussel sprouts I’m sure you’re going to love them! I also love to see what you cook! If you make something delicious tag me on Instagram at @thatzestlife! I want to SEE!
Roasted Brussel Sprouts with Balsamic Vinegar and Bacon
- 1.5 lbs brussel sprouts, quartered
- 7 pieces thick cut bacon, cut into 3rds
- 1 large onion, sliced
- 1 tsp garlic powder
- ¼ cup balsamic vinegar
- 1 tsp salt
- Preheat oven to 450 degrees.
- Slice the onion, quarter the brussel sprouts, and place into a greased roasting pan. Cut each piece of bacon into 3rds and lay over the top of the brussel spouts and onions. Try and cover as much of the brussel sprouts as you can.
- Roast for 10 minutes and then toss with garlic powder, salt and sprinkle with a tablespoons of balsamic vinegar.
- Continue roasting for 10 minutes and tossing with a tablespoons of balsamic vinegar until caramelized and crispy. About 40-50 minutes.
- The fresher the brussel sprouts the better. Older brussel sprouts will turn out soggy.
- Eat the little leaves as they become crispy so that they don’t burn.
- Other ideas are to eliminate the balsamic vinegar, or toss them in grated parmesan at the end.
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