It’s a two post kind of day around here. I wanted to squeeze in this recipe post because it would make the perfect Thanksgiving side dish! I literally took the leftovers for lunch the next day and it was just as good.
I think I’ve talked about it before (multiple times), but roasted brussel sprouts are the one thing I never expected to like. While doing Whole 30 I gave them a shot and now I cook them at least once a week at our house. I’m certain no one loves them as much as I do, but this recipe might just change their minds.
Mose recipes that call for a syrupy balsamic glaze want you to purchase a syrupy balsamic vinegar, but I think making your own is the best way to go. Also, if I haven’t told you yet, I’m a huge proponent of really good balsamic vinegar. I don’t always think more expensive brands make a difference, but balsamic vinegar is one of those things that I won’t waver about. I always pick up a bottle at Williams-Sonoma and it lasts for a while.
To make a syrupy balsamic glaze, boil good balsamic vinegar until reduced by half and it will become syrupy, when it sticks to the back of the spoon, you’re all set. Just be sure not to burn it while boiling.
- 1.5 pounds trimmed brussel sprouts
- -If your brussel sprouts are larger, I would cut them into quarters
- -For the smaller variety, just cut them in half
- 5 slices thick cut bacon, roughly chopped
- ¼ cup avocado or olive oil
- 1-2 tablespoons syrupy balsamic (see blog post for how to make your own)
- salt and pepper to taste (I didn't use any because the bacon was salty enough)
- Preheat oven to 400 degrees
- Place the brussel sprouts on a parchment-lined baking sheet
- Add the bacon
- Drizzle with olive oil and salt and pepper (if desired)
- Toss together
- Roast for 25-30 minutes, stirring at least once throughout the process (make sure they stay in a single layer on the baking sheet)
- Once they roasted to your desired doneness (I like my brussel sprouts with a great brown color on the outside) remove from oven and drizzle with balsamic syrup.
- Serve immediately.
So add these to your Thanksgiving menu, I promise you won’t disappoint!