Honey Balsamic Brussel Sprouts With Bacon
Honey Balsamic Brussel Sprouts With Bacon. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted brussels sprouts; If needed, peel off the wilted outer leaves and discard.
Trim ends from each brussels sprout. Roast the brussels sprouts on the lower oven rack until deeply browned and the bacon crisp, 20 to 25 minutes. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt and pepper.
Line A Baking Sheet With Parchment Paper.
Spread out evenly on the prepared baking sheet. Once cooked, remove bacon but save the rendered fat; Roasting brussels sprouts in the oven produces the perfect crispy exterior while keeping the interior tender but not mushy.
Pour Over Brussels Sprouts And Toss, Allowing To Sit For 5 Minutes Stirring Occasionally To Evenly Coat.
1 1/2 pounds brussels sprouts 1/4 cup olive oil (sub: On a prepared baking sheet, combine brussels sprouts and remaining ingredients. We go the extra mile here and use 2 slices of bacon for some extra smoky flavor, but you.
Lay The Brussels Sprouts Cut Side Down On The Baking Sheet.
While the brussels sprouts are roasting, mix together the honey and balsamic vinegar in a small bowl. In a small pan combine all other ingredients except salt and pepper and heat only until honey has melted. Combine brussels sprouts, olive oil, salt and pepper in a large bowl;
Trim Ends From Each Brussels Sprout.
Remove from oven and set aside to cool. In a cast iron pan, cook bacon over medium heat; Add quartered sprouts to the pan and cook in bacon fat over medium heat until tender;
When Brussels Sprouts Are Done, Bring Them To A Large Bowl.
Line a baking sheet with aluminum foil. Remove crispy bacon when done and move to a plate lined with paper towel (so that paper towel will absorb the grease from bacon). Toss the brussels with the sauce and serve immediately.
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