Imagine a side dish so irresistible that even Brussels sprouts skeptics will be begging for seconds! This Balsamic Brussels Sprouts recipe is a flavor explosion that combines the crispy caramelized edges of roasted sprouts with the smoky crunch of bacon, the sweet tang of Craisins, and the rich, buttery notes of toasted pecans. It's not just a side dish - it's a culinary experience that will revolutionize how you think about vegetables forever.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 slices bacon, chopped
- 1/2 cup Craisins
- 1/2 cup pecans, chopped
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Trim the ends of the Brussels sprouts and slice them in half lengthwise. Ensure they are similar in size for even roasting.
- In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet, ensuring they are in a single layer with some space between them for proper caramelization.
- In a separate skillet, cook the chopped bacon over medium heat until it becomes crisp and renders its fat, approximately 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving the bacon fat.
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges, shaking the pan halfway through cooking to ensure even browning.
- While the sprouts are roasting, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside.
- Remove the Brussels sprouts from the oven and immediately drizzle with balsamic vinegar, tossing to coat evenly.
- Transfer the roasted Brussels sprouts to a serving dish and sprinkle with the crispy bacon pieces, toasted pecans, and Craisins.
- Serve immediately while warm, allowing the flavors to meld together and the Brussels sprouts to remain crispy.
Tips
- Size Matters: Ensure all Brussels sprouts are cut to similar sizes for even roasting and caramelization.
- Cut-Side Down: Always place sprouts cut-side down on the baking sheet to achieve maximum crispiness and golden-brown edges.
- Don't Overcrowd: Give your sprouts space on the baking sheet - overcrowding leads to steaming instead of roasting.
- Fresh is Best: Use fresh, firm Brussels sprouts for the best texture and flavor.
- Bacon Tip: Cook bacon until just crisp to prevent burning when added to the final dish.
- Timing is Key: Add balsamic vinegar immediately after roasting to help it caramelize and coat the sprouts perfectly.
- Serve Immediately: This dish is best enjoyed hot, right after preparation to maintain the crispy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 10mg
