Brussels Sprouts with Bacon and Balsamic Glaze

This week, NUTR 227 worked with a colorful array of fruits and vegetables. Out of the many recipes made, this one was a favorite, even though they had a tough time choosing.

​You can make this without bacon, but note that bacon makes everything taste better (except for maybe ice cream). 

Brussels Sprouts with Bacon & Balsamic Glaze

• 4 ounces thick cut bacon, cut into ½ inch pieces
• 1 poundBrussels Sprouts, ends removed and cut in half lengthwise
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey or maple syrup
• Pinch red pepper flakes

 
Preheat oven to 425ºF.
Heat a cast iron or oven proof sauté pan overmedium heat. Add the bacon and render down until crispy. Remove bacon from the pan and reserve. Add the Brussels sprouts to the pan and toss to coat well in the hot bacon fat. Season lightly with salt and pepper.

Bake the Brussels sprouts in the oven for 15 minutes. Meanwhile, in a small bowl, whisk together the balsamic vinegar, garlic, honey, and red pepper flakes. Season lightly with salt and pepper.

When the Brussels sprouts have baked for 15 minutes, remove from the oven and pour the balsamic glaze over the sprouts and sprinkle with the reserved bacon. Bake for another 10-15 minutes or until the Brussels sprouts are tender and golden brown. Serve warm. 

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