I was slicing the stems off of some Brussels sprouts last week, planning to toss them with olive oil and season them with salt and pepper before I roasted them, as I usually do.
Then, I got an idea for something a little different. I very well may have seen it somewhere else, but it struck me as an original idea at the time.
I added in a little bacon and some balsamic vinegar. Oh my goodness, the result was amazing. The bacon added smokiness, and the balsamic cut the sometimes bitter flavor of the Brussels with its sweetness.
The veggies end up roasting in some of the bacon fat that’s rendered, and the result is a delicious, filling dish.
This would make a great side dish for a medium-rare ribeye, grilled to perfection and served on your back porch next to a roaring fire.
Bacon-Balsamic Brussels Spouts
1 lb Brussels sprouts, trimmed
1 Tbs extra virgin olive oil
2 Tbs balsamic vinegar
2 slices bacon, chopped
freshly ground black pepper
sea salt, to taste
Preheat oven to 375° F.
Whisk the olive oil with the balsamic, salt and pepper. Pour over Brussels sprouts. Stir in chopped bacon. Spread on a baking pan, and roast in preheated oven for 45 minutes, stirring occasionally.
Serves 2 to 4 (as a side dish)
Nutritional Information: Calories Per Serving: 210, Calories from Fat: 118, Fat: 13 g (3 g Saturated Fat), Cholesterol: 21 mg, Sodium: 475 mg, Carbohydrates: 14 g, Fiber: 6 g, Sugar: 3 g, Protein: 12 g.
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