Balsamic Roasted Brussels Sprouts with Bacon
$0.00 Cooking Fee
Serving Size: 4.5 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 375º.
- Whisk the balsamic vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
- Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
- Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. Once they are cooked, add the chopped bacon and serve!
Notes
Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.
Cook Times
Ingredients
Ingredients
- 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt more or less to taste
- ½ teaspoon freshly ground black pepper
- ½ cup balsamic vinegar
- 4 ounce bacon crisp, chopped, optional
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, SpatulaReheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.
Nutrition
Calories: 155kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 339mg | Potassium: 479mg | Fiber: 4g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 96mg | Calcium: 52mg | Iron: 2mg
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