Balsamic Roasted Brussels Sprouts with Bacon

A new Easter favorite.

Ingredients

  • 1-1/2 lbs. Brussels sprouts, washed and dried
  • 4 oz diced bacon or pancetta
  • 4 cloves garlic, crushed or finely chopped
  • 1/4 cup olive oil
  • 1 tsp. salt
  • 1/2 tsp. cracked black pepper

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 2 Tbsp brown sugar

Directions

  1. Preheat oven to 425°. Lightly grease a large baking pan and set aside.
  2. Trim ends of Brussels sprouts and cut in half lengthwise. Arrange sprouts, loose leaves, bacon, and garlic on pan. Drizzle with oil and season with salt and pepper. Toss well and spread in single layer.
  3. Roast sprouts, turning once, about 25-30 minutes or until tender with charred edges. Bacon will be cooked and crispy.
  4. Meanwhile, heat balsamic and sugar (if using) in a small pot or saucepan over medium heat. Bring to a gentle boil.
  5. Reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 2 tablespoons (about 8-10 minutes). It should be thick enough to coat the back of a spoon.
  6. Remove from heat and allow to cool completely before serving (about 15 minutes). Glaze will thicken slightly as it cools.
  7. Toss sprouts with balsamic glaze. Add salt and pepper to taste.