Roasted Brussels Sprouts with Bacon and Balsamic is so delicious and straightforward; 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 find it slightly amusing.
That bite-sized cabbage looking things we call Brussel Sprouts to look like tiny cabbages because of guess what? Brussels Sprouts 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 as the 16th century.
The Chinese believe they have incredible digestive powers. High in fiber, maybe???
Brussel Sprouts are detested by most children in the United States of America and Britain. My son 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 emits from them.
Brussels Sprouts are also high in selenium, which has been known for reducing the 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.
Frequently asked questions
Question – Do the Brussels Sprouts have to be fresh or can I use frozen?
Answer – Yes, you can most certainly use frozen; you will 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.
Note: 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 minimal amount soy sauce, add a small pinch of smoked paprika after the soy completely absorbs — you now have vegan Bacon Bits!
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.
Ingredients needed to make Roasted Brussels Sprouts with Bacon and Balsamic
- One and 1/2 pounds of fresh or frozen Brussels sprouts, halved
- Six slices of good quality thick smoked crisp bacon
- One medium red onion, halved and sliced
- One and 1/2 tablespoons olive oil
- One tablespoon of quality balsamic vinegar
- One tablespoon of honey
- One tablespoon fresh basil chiffonade
- 1/2 teaspoon minced garlic
- Kosher salt
- Ground black pepper
- 1 1/2 pounds fresh or frozen Brussels sprouts, halved
- 6 slices good quality thick smoked crisp bacon
- 1 medium red onion sliced
- 1 1/2 tablespoons olive oil
- 1 tablespoon quality balsamic vinegar
- 1 tablespoon fresh basil chiffonade
- 1 tablespoon minced garlic
- kosher salt, to own taste
- freshly ground pepper, to own taste
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.
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