Roasted Brussels Sprouts with Bacon and Balsamic is so simple and delicious it’s almost ridiculous. The ingredient list is minimal Brussel sprouts, red onions, smoky bacon, olive oil, honey, and sweet balsamic. You can easily find every item at your local grocer or even your own home in most instances.
Just for fun, I decided to do a little research on Brussels Sprouts to see what I could dig up as far as information.Want to know what crazy and fun facts I managed to find out rummaging on the worldwide web? Some of them you might actually find slightly interesting.
- That bite sized cabbage looking things we call Brussel Sprouts look like tiny cabbages because of guess what? …Brussels Sprouts actually are in the Cabbage family… who would think that?
- Ever stop to think why we call these little guys Brussel Sprouts?…Well, our bite-sized Barbie Cabbages are actually from Ancient Rome and somehow crossed the waters to Brussels, Hungary…They have been said by the powers that be (Food historians) to have to be cultivated there since as early the 16th century.
- The Chinese believe they have wonderful digestive powers. High in fiber maybe???
- Brussel Sprouts are detested by most children in the United States of America and Britain. My son actually told me once they tasted like Windex cleaning fluid to him… When did my damn child taste Windex? I’m not getting Parent of the Year for that one, am I? Hmm….well I guess there’s always next year.
- Why do Brussels Sprouts smell bad? You aren’t going to like my answer….it’s because they have been overcooked.Yep, that’s right they omit a horrific stink when overcooked due to a sulfur like an Organic chemical (glucosinolate sinigrin) that omits from them.
- Brussels Sprouts are also high in selenium which has been known for reducing risks of certain cancers …so eat up!
- The Best tidbit I saved for last… Scientists have also said Brussels Sprouts may also enhance a man’s virility in some cases… Men, you should have seconds.
Let’s discuss the ingredients and some general questions you may have about them
Question – Do the Brussels Sprouts have to be fresh or can I use frozen?
Answer – Yes you can most certainly use frozen, you will just omit the steaming process below (In some cases it may be more budget efficient as well.)
Question– I am a vegetarian or bacon is against my religious beliefs what can I substitute for the bacon?
Answer Bacon adds a smoky flavor to the dish but you can omit the bacon or add a subtle hint of liquid smoke, or any vegan bacon substitutes will enhance the recipe without breaking the rules.
You can also try a little Hippie trick from the 60’s vegetarians by sautéing finely crumbled tempeh in coconut oil until the tempeh is brown and starting to crisp. Remove from the heat and let cool slightly, splash in a very small amount soy sauce, add a small pinch of smoked paprika after the soy completely absorbs — you now have vegan bacon bits!
Now let’s get down to brussel sprout business and move on to this delicious recipe for Roasted Brussels Sprouts with Balsamic and Bacon that I have in store for you and your lovely family today.
Roasted Brussels Sprouts with Bacon and Balsamic
- 1 and 1/2 pounds of fresh or frozen Brussels sprouts, halved
- 6 slices of good quality thick smoked crisp bacon
- 1 medium red onion, halved and sliced
- 1 and 1/2 tablespoons olive oil
- 1 tablespoon of quality balsamic vinegar
- 1 tablespoon of honey
- 1 tablespoon fresh basil chiffonade
- 1/2 teaspoon minced garlic
- kosher salt
- ground pepper
- Preheat oven to 400 degrees
- Place halved Brussel sprouts and sliced red onion on a flat sheet pan, drizzle olive oil and balsamic vinegar over Brussels sprouts, toss to coat with oil, balsamic, and honey, add fresh basil, minced garlic, kosher salt and ground pepper. Toss again to evenly coat Brussel sprouts.
- Place Brussel sprouts in a 400 degree preheated oven; bake for 25-30 minutes if fresh Brussel is used or 18-20 minutes if frozen Brussel sprouts have been used.
- Remove the Brussels sprouts from the oven and serve immediately.
© Heidy L. McCallum and The McCallum’s Shamrock Patch,2017 – 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.