(originally posted December 14, 2013. Perfected and revised November 14, 2014 when I made them for LG’s birthday!)
These Brussels sprouts were so good I surprised myself! Adapted from multiple recipes found online, but mainly this one at Yummly, I took them as a side dish at Thanksgiving, making the glaze ahead of time, then tossing it with the sprouts that I roasted in my host’s kitchen.
2 lbs Brussels sprouts
3 shallots, thinly sliced
5 oz. thick-sliced bacon, frozen
1 tbsp. butter
2 1/2 tbsp. balsamic vinegar
2 tbsp. maple syrup
4 tbsp. olive oil
freshly ground black pepper
kosher or sea salt
Preheat oven to 400 degrees. Line large cookie sheet with foil. Wash and dry the Brussels sprouts, cutting off the ends, halving them, and removing any brown outer leaves. Toss liberally with olive oil and season with salt and pepper. Roast for 25-30 minutes, turning with a spatula every ten minutes, until edges are charred.
Meanwhile, make the glaze. Cut the bacon into 1/2 ” pieces and transfer to non-stick skillet with a tablespoon melted butter. Cook until crisp then transfer to bowl with slotted spoon, reserving the bacon fat to caramelize the shallots. Reduce heat and add the maple syrup and balsamic vinegar. Allow to reduce for a few minutes and remove from heat. Stir in the bacon and 1 tbsp. of olive oil.
Remove Brussels sprouts from oven, toss with bacon maple-balsamic glaze and serve immediately. It’s a great side dish, especially with pork or salmon…or turkey. Serves 8-12.