Brussel sprouts are still technically in season, just for a bit. Not that it means much to me since all the fresh produce we eat is generally trucked in except for those short summer months. But for all you lucky enough to have an actual year round growing season, they will probably still be at the farmer's market.
The combo of bacon and brussel sprouts was absolutely thought up by a savvy mom trying to get these bitter greens in her kids. And she is a genius. I took the usual preparation up a notch by tossing in a balsamic vinaigrette.
This only takes a few minutes to prep and can be kept warm in the oven. Grill up something yummy, make a salad, and you have a delicious dinner. With crispy bacon. bonus.
My favorite part are the leaves that fall off and get super charred. They are like little salty crispy chips.
Roasted Balsamic Brussel Sprouts
makes 4 side servings
3 lbs brussel sprouts, stem trimmed off and halved
2 slices of thick cut bacon, diced
salt and pepper
1/2 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
Preheat oven to 375 degrees.
Place the brussel sprouts and bacon in a single layer on a baking sheet. Toss with some olive oil, salt, and pepper. Roast for 40-45 minutes, tossing occasionally, until browned and crispy.
Meanwhile, whisk together the mustard, vinegar, and salt and pepper to taste. Whisk in 3 tablespoons of olive oil until well combined.
When brussel sprouts are done roasting, toss with vinaigrette over the vegetables in the hot pan and toss to coat. Serve warm.