Sunday, January 29, 2012
Oven Roasted Brussels Sprouts with Bacon and Balsamic
I adapted this from a side dish a friend brought over. The key is to let the oven pre-heat and then get those Brussels BROWN with crispy leaves. Also, don't be afraid of using a LOT of FAT!
You will need:
2lbs Brussels Sprouts cut in 1/2 length wise (chop off ugly ends if you like)
1/4 cup diced onion (whatever you have, white, yellow, shallots) This is a great way to use up an onion so don't worry about the exact amount.
1/2lb thick bacon more or less.
Balsamic vinegar, kosher salt and pepper, garlic powder.
Preheat oven to 425
Chop bacon in to one inch chunks then cook in a large skillet on the stove.
Scatter Brussels and diced onion on a 1/2 sheet pan (if you don't have one, use your widest baker so the Brussels aren't crowded)
When bacon is cooked to your liking, spoon onto paper towels and carefully pour the bacon grease over the sprouts. Toss to coat then liberally sprinkle sprouts with kosher salt, pepper and garlic powder.
When the oven is at 425 you can put the sprouts/onion in the oven and set timer for 30 minutes.
After 30 minutes pull out sprouts and toss them about. Sprinkle more salt and add the chopped bacon.
If you see any that look dry, add more bacon grease, butter or olive oil. Whatever tasty fat you have around. Depending on your oven you might need another 15 minutes, 20 or 30. You are looking for the outer leaves of MOST of the sprouts to be brown and crispy. The sprouts themselves will be fork tender and light brown.
Pull them out of the oven when they look brown and caramelized. When you serve the sprouts, pass the Balsamic Vinegar.
I make this about once a week - we LOVE it as a cozy and savory complete dinner in a bowl.