One of my fondest memories is from a chilly autumn evening, a few years back. We were huddled around the dining table, the centerpiece being these Brussels sprouts. My youngest, a notorious picky eater, took a cautious bite and exclaimed, “Wow, these don’t taste like vegetables!” It was a small victory, but a meaningful one for me—a sign that our family dinners could be both nourishing and incredibly enjoyable.
If you’re looking for a dish to bring warmth and smiles to your table, this one’s for you. It’s straightforward enough not to stress you out in the kitchen, yet sophisticated enough to impress your guests. Plus, it’s flexible. Don’t have bacon? Try pancetta instead. Out of balsamic? A splash of apple cider vinegar can do the trick. So, grab those Brussels sprouts and let’s make a dish that’s sure to be a staple in your home, just like it has become in mine.
How to Make Roasted Brussels Sprouts with Bacon
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Ingredients:
- 6 slices of diced bacon
- 2 minced garlic cloves
- 1 tablespoon of unsalted butter
- Pinch of red pepper flakes
- 3 teaspoons of light brown sugar
- 1 medium red onion, diced
- Salt and pepper
- ⅓ cup of balsamic vinegar
- 4 cups of halved and trimmed Brussels sprouts
- 1 tablespoon of olive oil
Directions:
- Set your oven to a preheat of 425°F (220°C).
- In a spacious skillet over medium flame, cook the bacon until it turns crispy and the fat is well-rendered.
- Carefully remove the bacon pieces onto a plate lined with a paper towel using a slotted spoon.
- Preserve about 1 tablespoon of the bacon drippings in the skillet, discarding the excess or saving it for later use. Add the butter to the retained drippings.
- Introduce the diced onion alongside a pinch of salt into the skillet, letting them cook for around 15 minutes until they begin to caramelize.
- In the meantime, arrange the Brussels sprouts on a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes in the oven.
- After the initial roasting time, toss the Brussels sprouts and continue roasting for an additional 10 minutes until tender and charred.
- Once the onions turn golden and caramelized, add garlic, red pepper flakes, brown sugar, and balsamic vinegar to the mix.
- Stir continuously until the balsamic vinegar reduces and the mixture thickens to a glossy consistency. Adjust the seasoning with salt and pepper as needed.
- Remove the Brussels sprouts from the oven and drizzle the balsamic onion mixture over them. Toss to coat evenly and mix in the crispy bacon.
- Transfer to a serving platter and enjoy the dish while warm.
Flexible Ingredient Options for Every Cook
If you’re out of bacon, pancetta or prosciutto can make an excellent substitute. For a vegetarian version, try swapping bacon with smoked paprika for a hint of that smoky flavor. No balsamic vinegar? Apple cider or red wine vinegar can work as well. Feel free to experiment based on what you have in your pantry!
Preserving Roasted Brussels Sprouts for Later Enjoyment
To keep your Brussels sprouts fresh, store any leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F for about 10 minutes to recapture their crispy texture. You can also freeze them, but be aware that they might lose some crispiness upon thawing.
The Best Accompaniments for Roasted Brussels Sprouts
Roasted Brussels sprouts pair beautifully with roasted chicken or a hearty pork tenderloin. A creamy mashed potato or a crusty bread can soak up the delicious balsamic glaze. For drinks, consider serving a chilled white wine or a light red to complement the rich flavors.
Secrets to Perfecting Roasted Brussels Sprouts with Bacon
Ensure your Brussels sprouts are uniformly cut to promote even cooking. Use a hot oven to achieve that perfect char without overcooking. Don’t skip tossing halfway through roasting for even browning. Finally, taste and adjust the seasoning at each stage to ensure every layer of flavor shines through.
Adding a Seasonal Spin to Roasted Brussels Sprouts
In the fall, consider adding cranberries or pomegranate seeds for a festive touch. During spring, fresh herbs like thyme or rosemary can enhance the dish’s freshness. In the summer, a squeeze of fresh lemon can brighten up the flavors, making it a versatile dish year-round.
FAQs:
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts, but it’s best to thaw and pat them dry before roasting to avoid excess moisture, which can prevent them from crisping up properly. Keep in mind that fresh Brussels sprouts will give you a better texture and flavor.
Is there a vegetarian option for this dish?
Absolutely! To make a vegetarian version, omit the bacon and instead add smoked paprika or liquid smoke for a similar smokiness. You can also add nuts like walnuts or pecans for extra crunch and flavor.
How do I prevent Brussels sprouts from becoming mushy?
Ensure your oven is preheated to the correct temperature and that the Brussels sprouts are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, resulting in a mushy texture. Tossing them midway helps achieve a nice, even char.
Can I prepare this dish ahead of time?
While it’s best served fresh, you can prepare the components ahead of time. Cook the bacon and onion mixture in advance and store them separately from the roasted Brussels sprouts. Reheat and combine them right before serving for optimal texture and flavor.
What can I do if I find the dish too sweet?
If the dish turns out sweeter than you’d like, balance it with a splash of vinegar or a squeeze of lemon juice. This will cut through the sweetness and add a nice tang, enhancing the overall flavor profile of the dish.
Are there other vegetables I can include in this recipe?
Sure, you can add vegetables like carrots, sweet potatoes, or parsnips to this dish. Cut them into similar-sized pieces as the Brussels sprouts to ensure even cooking. These additions complement the flavors while adding more variety to the dish.
Roasted Brussels Sprouts with Bacon
Ingredients
- 6 slices diced bacon
- 2 cloves minced garlic
- 1 tablespoon unsalted butter
- pinch red pepper flakes
- 3 teaspoons light brown sugar
- 1 medium red onion diced
- to taste salt and pepper
- ⅓ cup balsamic vinegar
- 4 cups halved and trimmed Brussels sprouts
- 1 tablespoon olive oil
Instructions
- Begin by preheating your oven to 425°F.
- In a large skillet over medium heat, crisp the diced bacon until all the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate.
- Retain about 1 tablespoon of the rendered bacon fat in the pan, discarding any excess (or save it for a different recipe). Add the butter to this fat.
- Introduce the diced onion along with a pinch of salt, and let it cook for about 15 minutes until it starts to caramelize.
Roasting the Brussels Sprouts:
- On a large rimmed baking sheet, spread out the halved Brussels sprouts. Drizzle them with olive oil and generously season with salt and pepper. Roast them in the oven for 15 minutes.
- After 15 minutes, give the Brussels sprouts a toss and continue roasting them for an additional 10 minutes until they are golden and tender.
Finishing the Dish:
- Once the onions are golden brown and caramelized, mix in the garlic, red pepper flakes, brown sugar, and balsamic vinegar. Stir the mixture frequently until the balsamic reduces and becomes thick and glossy. Taste and tweak seasoning with salt and pepper as needed.
- Take the Brussels sprouts from the oven and pour the balsamic onion mixture over them. Toss everything together until well coated, then stir in the crispy bacon.
- Transfer to a serving dish and enjoy while it's still warm!
