Pan Roasted Brussels Sprouts With Balsamic Reduction

My Thoughts

Just a simple drizzle of balsamic reduction takes these little wannabe cabbages to something else entirely. The sweet and tangy balsamic with the funkiness of the sprouts and the crunch and char from the roasting makes for an quick and easy side that everyone will love.

The How To Do It

  1. Preheat your oven to 425° F.
  2. While the oven is coming up to temperature, fry the bacon in a medium-large cast iron skillet over medium-high heat. You want to cook the bacon about halfway through. It's going to be spending some time in the oven so it will finish cooking in there.
  3. Once the bacon has finished cooking, remove it to a paper towel lined plate. Once it has cooled enough to handle, cut it into small chunks. Aim for something like
  4. While the oven is coming up to temperature, remove any of the damaged outer leaves from the sprouts and cut the ends off the Brussels sprouts (the part that attached to the stalk). You then need to cut them in half length-wise. Add them to a bowl with the olive oil, salt and pepper.
  5. Add the Brussels to the skillet and add the bacon back in. Make sure to toss everything to make sure it is coated in the bacon fat and olive oil.
  6. Roast the Brussels for 20-30 minutes or until they soften and the outer leaves start to get roasted and crispy.
  7. Once they are finished, remove them from the oven and drizzle them with the balsamic reduction. I buy pre-made balsamic reduction. It tastes just as good as anything I could make and is a huge time saver. If you do make your own, simply take 1/2 cup of balsamic vinegar and 1 tablespoon of sugar (more if you want it sweeter) and simmer over low-medium heat in a sauce pan until it thickens.

Ingredients

Pan Roasted Brussel Sprouts
1 lbs
Brussels sprouts
4 strips
bacon
¼ strip
olive oil
2 tbsp
balsamic reduction
1 pinch
kosher salt
1 pinch
black pepper
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