When I was a kid I refused to eat Brussels sprouts. We did not have the wide array of fresh produce in the supermarkets that we all enjoy now. My mom would serve Brussels sprouts from the frozen package with a “cheese” sauce on them. It is just how it was done at that time. One of the things that I have learned over the years is that by roasting produce, you pull out and concentrate the sugars giving vegetables like Brussels sprouts a sweet instead of strong flavor. If you haven’t tried Brussels sprouts in a while, I invite you to give them a whirl for your Thanksgiving dinner. Try mine with BACON and a balsamic reduction and you may have a new favorite! Enjoy!
Brussels Sprouts with Bacon and Balsamic
1 ½ pounds of Brussels sprouts, timed and cut in half
2 tablespoons olive oil
5 strips of bacon cooked and crumbled
¼ cup balsamic vinegar
Salt and pepper
Preheat oven to 400 degrees. Toss Brussels sprouts with olive oil and salt and pepper on a baking sheet. Place in the oven and roast about 20-25 minutes until they are tender. Meanwhile reduce balsamic by half in a very small sauce pan over medium heat. Remove Brussels sprouts from oven and toss with bacon and balsamic and serve.