The Crispiest Brussels Sprouts with Balsamic and Bacon
By Pamela Morgan
WHAT A WEEK! It’s truly been a whirlwind of emotions for all of us. I won’t get political here however I really thought the stress of the election would be over after the election. WRONG!
These are crazy times and crazy times mean more cooking because cooking takes my stress level down several notches… Drinking does too, but we won’t go there! And I need BACON right now. Life is all about balance and when I can figure out how to squeeze something so comforting and indulgent into a healthy-ish dish I feel pretty good about myself. So for this recipe, I’m combining BACON with Brussels and pearl onions.
I can safely say that as a kid, Brussels sprouts made me cringe, but once I learned the RIGHT way to cook them, I completely changed my mind.
Goodbye to the days of overcooked, mushy Brussels sprouts (my mom tried her best!) and hello to crispy, caramelized bites of smoky, salty and sweet deliciousness. My Balsamic-Glazed Brussels with Pearl Onions and Crispy Bacon are always a fan-favorite. One of the biggest tricks I can teach you when it comes to sprouts is to always spread them in an even, single layer on the sheet tray. Crowding the Brussels sprouts in the pan, or stacking them on top of each other, will only make them steam. It’ll be a challenge to get any caramelization or crispiness when your Brussels are steaming. Trust me, I learned the hard way! You also want to get your oven nice and hot. I usually say about 450 degrees so that the edges brown nicely.
Recently I was reading a New York Times article that says if you want to tone down the sharpness of your Brussels sprouts, submerge them in ice-cold water. The cold temps will “inhibit an enzyme reaction, improving their taste and helping them lose some of their funky smell and bitterness.” I love kitchen hacks like this! Check out my easy recipe below.
Balsamic-Glazed Brussels Sprouts & Pearl Onions with Bacon
Balsamic-Glazed Brussels Sprouts & Pearl Onions with Bacon | Servings: 4
- 1 pound brussels sprouts
- 1/4 cup balsamic vinegar
- 6 ounces thick-cut, hickory-smoked bacon, medium dice (about 6-8 slices)
- 8 ounces pearl onions, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pinch of freshly ground black pepper
- Preheat the oven to 450°F.
- On a baking sheet lined with parchment paper, toss all of the ingredients together and distribute into an even layer.
- Roast until caramelized and a dark golden brown, about 25 minutes, tossing halfway through.
Not only are Brussels sprouts tasty, but they’re good for you too. Along with other cruciferous veggies, Brussels are packed with a ton of vitamins like Vitamin C, Vitamin K, Iron, Calcium and Potassium. Of course, when they’re tossed with balsamic and bacon, I can’t exactly boast about optimal nutrition, BUT you’re halfway there!
You’ll love how easy these roasted veggies are to incorporate into your dinner routine and they make a great side dish to your Thanksgiving menu. I hope you’ll try them and like always, leave your comments below! While we’re on the topic of balance, COVID-19 cases are on the rise and it’s so important that we all do our part to keep each other safe!
The Pamela Morgan lifestyle brand reflects Pamela’s decades of experience in the hospitality world through delicious and engaging multimedia content. She share her tips, ideas, travel adventures, and experience in the food and lifestyle realm through her bi-weekly blog Flirting with Flavors, YouTube channel, and social media channels. Visit her website.