11/5/13

Balsamic Brown Sugar Brussels Sprouts


Tangy brussels sprouts are coated in a bacon-y, brown sugar, balsamic vinegar glazed. 
Roasted crispy and delightful.



How often do you hear yourself say "I love Brussels Sprouts."

Me... Never.

Never. Ever. Ever.

Until now.

I'm a girl. I can change my mind whenever I want.

These are too yummy. Perfect side dish for your holiday meals. Perfect for any night of the week. Even more perfect for dinner tonight.



Growing up, my weird brother L-O-V-E-D brussels sprouts. The kind from the frozen section which my mother would proceed to heat over the stove top till the turned grey-ish green. Love ya, Mama!

My version has a bit more class and few complex flavors that make you want more.








Balsamic Brown Sugar Brussels Sprouts

Half pound of fresh Brussels Sprouts, cut into quarters
5-6 slices of Bacon, cut into bite size pieces
2 Tbs Olive Oil
Pinch of Salt & Pepper
2 Tbs Brown Sugar
1 Tbs Aged Balsamic Vinegar (the super thick stuff!) + more drizzled over

Begin cutting your bacon into lardons, the fancy French way of saying pieces. Separate and place on a half sheet pan. Turn your oven to 400˚ and put the pan of bacon in while it preheats.

Quarter your sprouts while the bacon gets all crispy and beautiful. Coat the sprouts with Olive Oil, salt, and pepper. {The oil is there to help the salt & pepper stick!} Once the bacon is done, remove from pan to drain on a paper towel. Add the sprouts to the pan and place back in the oven for 12-15 minutes. Turning a couple times. You want each sprout to become brown and crunchy on the sides. Not burned. Just dark, crunchy, and yummmmyyyyy. During the last 3 minutes of cooking, add bacon and sprinkle two tablespoons of brown sugar over the top along with the one tablespoon of aged balsamic vinegar. Toss to coat and place back in oven for 3 minutes.

Remove and place in serving dish. Drizzle extra vinegar over the top as desired.






I will warn you, these are stinky. It's cabbage. Cabbage = stinky.

I promise you will devour these and make them again and again!

Enjoy, dear ones.

Linking up with these awesome folks!
All Things Heart & Home
Home Stories A to Z




16 comments:

  1. Thank you so much for sharing at the Twirl & Take a Bow Party! Have a great day!
    Leslie
    House on the Way

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  2. Can these be made ahead of time?

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    1. I have made these ahead of time before. I made them a couple days ahead {why do they SMELL so badly!?! it was nice to let the stinky cabbage smell dissipate before guests arrived}. Just throw onto a baking sheet and reheat until hot. About 12-15 minutes at 350˚

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  3. Can I use regular balsamic vinegar or do I need to use aged balsamic vinegar?

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    1. I have never tried it with regular balsamic vinegar!! Maybe premix the brown sugar and vinegar to make the "regular" vinegar a bit syrupy?? I'm sure it would taste great using either!

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  4. When do you add the olive oil and salt and pepper?! I am making these right now and don't see an instruction for them. Haha!

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    Replies
    1. I'm pretty sure you would add it to the sprouts before you put in them in the oven, because you are basically "cooking" the sprouts inside the oven.

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    2. Yes! Add the Olive oil, salt, and pepper BEFORE adding them to the bacon pan. The Olive Oil is there so help the salt and pepper stick --- you could wait until after you have roasted in bacon drippings to see if you need to add salt and pepper at all. Hope this helps! Updating the recipe now, thank you for pointing this out!!

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  5. How many servings would this make?

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    1. This recipe is one of those recipes you use as a guide... So, I would estimate 1/4 pounds per person. This recipe is enough for two +. I usually stick a "spoonful" on my plate, and it's maybe 3-4 whole sprouts, that are cut into quarters. I am not a good "measuring cook" --- I rarely measure!!! They go farther than you think, and with the bacon you can really "bulk" up the dish. Would also be great with onions roasted with them!

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  6. Yes, I would also like to know the servings this makes. I want to create for work and would need it to feed at least 10!

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    Replies
    1. I usually estimate 1/4 pound per person. So, for four people you would want a pound.

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  7. This dish is divine. Easy to prepare, completely delicious. It was a beautiful addition to our Thanksgiving dinner. Thank you for sharing.

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    Replies
    1. Thank you SO much, Leslie!! You are kind. Glad I could play a part!

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  8. yummers.....

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  9. It was really so yummy. I was more than happy to uncover this great site. I need to to thank you for your time due to this fantastic read!! I definitely enjoyed every bit of it and I have you bookmarked to see new information on your blog.

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