Learn how to make the best Roasted Brussels Sprouts with Balsamic Vinegar and Bacon. Not only this recipe is easy to make. It is a perfect side dish to serve along with any holiday dishes for a family meal everyone will love!
Brussel sprouts season is back and you can expect this recipe to be a sure-fire hit with friends and family. It is delicious, it goes great as a side dish, and it is so easy and simple to make that everyone will be coming back from more.
Does this sound familiar to you? You’re with your family for turkey dinner, your aunt asks:
“Would you like some turkey?” Heck ya!
“How about some mashed potatoes?” You know it!
“How about some Brussels sprouts?” …… sure
Let’s be honest: Brussels sprouts can be a little boring by themselves. But recipe takes what was once a boring side dish to a whole, notha, level. The best part is it’s simple to make and it will make you look like a pro at your next family meal.
How to Pick the Best Brussels Sprouts
When buying Brussels sprouts, be sure to pick the ones that are bright green and tightly packed because they will have the most flavour and are freshest. Avoid Brussels sprouts with black spots and yellow leaves. Those are signs of Brussel sprouts that are not fresh and the black spots could indicate that there is growing bacterial on the Brussels sprouts.
—-yours is below——
Making the perfect roasted Brussels sprouts start with picking the freshest Brussel sprouts! When buying Brussels sprouts, be sure to pick the ones that are tightly packed. You will be able to tell the freshness of the Brussel sprouts by its bright green colour. Because smaller Brussel sprouts are sweeter and more tender than the larger ones. So the bright green small Brussel sprouts that are heavy for its size are the best picks!
Avoid Brussels sprouts with black spots and yellow leaves. Those are signs of Brussel sprouts that are not fresh and the black spots could indicate that there is growing bacterial on the Brussels sprouts.
How to Make Roasted Brussels Sprouts Crispy
One of my favourite parts of making these roasted Brussel sprouts with balsamic vinegar is picking at the crispy Brussels sprouts leaves. And here are some tips on how to make your roasted Brussel sprouts extra crispy!
- The leaves of the Brussels sprouts will become crispy in the oven if the leaves are in contact with the hot air directly. This means that you would want to spread the loose leaves on top of the dish when going into the oven or avoid overlapping the Brussel sprouts.
- Make sure that the Brussels sprouts are coated evenly with oil, that’s what is going to make the leaves crispy!
Can Roasted Brussels Sprouts Be Made in Advance?
This Roasted Brussels Sprouts with Balsamic and Bacon recipe is best to enjoy fresh out of the oven. So I would not recommend making the dish in advance. However, you can prepare the ingredients the day before. Wash and cut the Brussel sprouts, cut the bacon, mix the balsamic glaze. This will speed up your cooking process for the next day, especially if you are making a big family meal.
What Pairs Well With Brussels Sprouts?
This recipe has tonnes of flavour and is a special treat and goes perfectly with:
- Turkey dinner
- Roast beef
- Roasted chicken
Finally, if you ever decide to make this recipe and share it on Facebook or Instagram. Don’t forget to tag me @onehungrymonkey, or #onehungrymonkey. I would love to see your delicious creations! Never miss a recipe by signing up for our email list!
Roasted Brussels Sprouts with Balsamic and Bacon
- 650 g Brussel Sprouts
- 2 tbsp Balsamic Vinegar
- 1 tsp Maple Syrup
- 3 tbsp Olive Oil
- 125 g Bacon
- 3/4 tsp Himalayan Salt
- Baking Pan
- Large Mixing Bowl
- Mixing Spoon
- Clean the Brussel sprouts by rinsing them with water. Then cut the ends, pluck off and discard any leaves that are yellow or with black spots. Then cut it in half vertically.
- Cut the bacon into small slices rough about 1cm wide, 3cm length.
- Mix Brussel sprouts, bacon, olive oil, and Himalayan salt in a large mixing bowl. Mix until everything is well incorporated and all the Brussel sprouts are coated with olive oil.
- Mix the balsamic vinegar and maple syrup in a small bowl into a balsamic glaze.
- Spread the Brussel spouts and bacon onto a baking pan. Bake for 30 minutes.
- Once the Brussel sprouts come out of the oven, Drizzle and mix the balsamic glaze with the Brussel sprouts and bacon until everything is well incorporated.
- Substitute maple syrup for honey with the same measurement.
- Keep the roasted Brussel sprouts in an air-tight container up to 5 days in the fridge.
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