balsamic roasted brussels sprouts with bacon
Adapted from a recipe by Ina Garten, featured in Barefoot Contessa Foolproof
Perfect side dish for poultry, beef or pork.
Ingredients
- 1 1/2 pounds brussels sprouts, trimmed & halved (cut through the core)
- 4 ounces smoked bacon, diced
- 1/4 cup good quality olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar (see Recipe Notes)
Instructions
-
Preheat oven to 400°F.
-
Place the brussels sprouts on a sheet pan along with the diced bacon. Be sure to include some of the loose sprout leaves, which get crispy when they’re roasted. Add the olive oil and toss with your hands to be sure that all of the sprouts are coated. Spread the mixture into a single layer. Season evenly with the salt and pepper.
-
Roast the brussels sprouts for 25 to 30 minutes, until they’re tender and nicely browned and the bacon is cooked. Toss once during roasting. Remove from the oven and transfer to a serving dish. Drizzle immediately with the syrupy balsamic vinegar. Taste for seasonings and serve while hot.
Recipe Notes
Aged balsamic vinegar tends to be syrupy. And expensive.
If you prefer, you can simmer regular balsamic vinegar on the stove for a few minutes until it is reduced to half its volume. You will then achieve the desired syrupy texture for the balsamic drizzle.