Glazed Brussel Sprouts w/bacon
This is not my most ~original recipe~ and you’ve likely seen something similar floating around the internet. But there’s a reason I’m still sharing it here… I humbly believe my recipe for glazed brussel sprouts is superior. There, I said it!
Watch me make it here on Instagram!
Active Time: ~40 mintues
Servings: 4-6
Ingredients
700g brussel sprouts
1 medium red onion
3 tbs olive oil
1 tsp salt
10 cracks black pepper
4-5 slices thick-cut bacon, sliced into ½ inch strips
¾ tbs dijon mustard
1 tbs maple syrup
1 tbs balsamic vinegar
Instructions
Preheat oven to 425F.
Wash brussel sprouts and pat dry with a clean towel. You want to get them as dry as possible.
Trim the bottom of the brussel sprout root, while still leaving it intact to hold the sprout together. Then cut in half from root to tip. Set aside.
Roughly chop your onion into ½ inch pieces. Set aside.
Add sprouts and red onion to a baking sheet. Season with olive oil, salt and pepper. Toss to coat.
Arrange veggies so that all the sprouts are sitting cut-side down on the pan. They should take priority over the onions. Sprinkle the bacon slices over top.
Place in the middle rack and cook for 30-35 minutes or until the cut-side of the sprouts are golden brown and slightly charred. If they aren’t, leave them in the oven a little bit longer!
Meanwhile, whisk together dijon, maple syrup and balsamic vinegar in a small bowl. Set aside.
When the brussel sprouts are golden brown, switch the oven to broil (high) and let cook for 2 more minutes. This will make the bacon crispy.
Transfer to a plate and drizzle with glaze right before serving.
Playing Around
This is one of the rare times that I don’t encourage you to play around. That’s because there are already a few versions of this recipe online and this is the one that I feel confident calling mine. So, PRETTY PLEASE stick to the instructions, just this once?