Easy Roasted Brussels Sprouts with Bacon

Raw Brussels Sprouts

Like many others, I’ve rediscover Brussels sprouts in the last few years. Roasted, earthy, caramelized Brussels sprouts that is…not grandma’s soggy, bitter version.

Roasting Brussels sprouts couldn’t be easier and they’re a crowd pleaser, even for former haters.

• 1 cup balsamic vinegar
• ¼ cup granulated sugar
• 16 ounces slab bacon, julienned
• 2 tbsp. unsalted butter
• 2 pounds Brussels sprouts, trimmed and halved
• ½ tsp. each salt and pepper

Slab Bacon

Directions:

1. In a small saucepan, combine the vinegar and sugar. Heat over medium-low heat for 20 minutes, or until thickened and syrupy. Cool and reserve.
2. In a heavy skillet, cook the bacon over medium-high heat for about 15 minutes or until browned and crispy. Place the cooked bacon on paper towels to drain and pour all but 4 tablespoons of bacon fat from the pan.
3. Add butter to the bacon fat and place the skillet over medium heat. Add the Brussels sprouts and cook, carefully flipping the sprouts periodically, until caramelized and golden brown, about 15 minutes.
4. Season the sprouts with salt and pepper, toss with the bacon and drizzle the balsamic glaze over the dish.

6 side servings.