This goes out to the underdog
Brussels sprouts were the underdog of the vegetable world that suddenly became head of the pack in recent years. Chefs have reinvented this misunderstood green, much to my delight. And their fullest potential can be achieved by making roasted Brussels sprouts with bacon.
Growing up in an Asian household, we never ate Brussels sprouts. Instead, we would opt for its more mellow cousins-broccoli and gai lan (AKA Chinese broccoli). Oddly enough, they belong to the same family of vegetables. When I first began experimenting with these oddball veggies, I really couldn’t understand how to make them palatable. They have an intense bitterness that needs to be tamed.
So lesson #1: never serve boiled or steamed Brussels sprouts. The bitterness will pucker your lips and turn you away. Instead, Brussels need a good blistering, a result that can only be achieved by combining oil and heat. I present to you roasted Brussels sprouts with bacon. It is the best Brussels sprouts recipe that I’ve ever come up with. Hopefully you will try it out and agree.
How to prepare Brussels sprouts
When making roasted Brussels sprouts with bacon, make sure to cut Brussels sprouts in half or ¼ pieces to increase the surface area that touches oil, which will create more delicious golden and charred surfaces. This will also reduce cooking time and allow any seasonings that you use to better absorb through the layers of leaves that comprise a sprout.
How do I cook brussels sprouts?
You can choose to pan fry, deep fry, or broil in the oven. I personally like glazed Brussels sprouts using a sweet vinegar after they are broiled. Either way, make sure to use lots, and I mean lots, of oil and/or butter when cooking these babies. Also use lots of heat.
Seasoning for Brussels Sprouts
Friends of Brussels sprouts include: oil (lots of it), bacon, vinegar, sugar, garlic, butter, onions. I love adding caramelized onions to my sprouts because they add a nice sweetness. I did not include these in this recipe for the sake of simplicity. Instead, Balsamic vinegar plays a key role in taming the beastly bitterness that resides inside of a Brussels sprout. I love roasted Brussels sprouts with garlic so this recipe features a lot of garlic at the very end.
How to roast Brussels sprouts in the oven
Toss your Brussels sprouts in a baking tray and toss them in about 1/4 cup of oil. Season with dry seasonings and spices. If you are making roasted Brussels sprouts with bacon, make sure to generously spread cut bacon throughout your Brussels sprouts. Then broil them in your oven at a temperature of at least 450 degrees Fahrenheit. Because garlic, butter, vinegar, and sugar burn easily, they need to be added at the final 5 minutes of roasting/cooking for this roasted Brussels sprouts with bacon recipe.
For other roasted vegetable recipes, please check out my post on roasted butternut squash.
Do I use fresh or frozen Brussels sprouts?
I prefer to use fresh Brussels sprouts instead of frozen as that will impact the flavor and texture of your dish. But if you are in a pinch, frozen is fine. Just try to defrost the veggies and pat them dry before you try to roast.
Why can’t I work my oven?
Although an oven will say that it is at 350 degrees F, there is no knowing its true temperature unless you stick a thermometer inside. It is important to know if your oven runs hot or cold, and where its hot spots are. That way, you can learn to adjust cooking time and rotate your food as needed to ensure even cooking.
Happy cooking!
Balsamic Roasted Brussels Sprouts with Bacon
Ingredients
- 1 lb Brussels sprouts quartered
- 4 slices bacon diced
- 1/4 cup olive oil
- 1 pinch red pepper flake
- 1/2 tsp salt to taste
- 1 tbsp black pepper
- 3 cloves garlic minced
- 2 tbsp aged balsamic vinegar
Instructions
- Preheat oven to 500 degrees F.
- Cut Brussels sprouts length-wise into 1/4 pieces (i.e., cut Brussels sprouts in half, and then in half again).
- Cut bacon into ½ inch pieces.
- Combine Brussels sprouts with oil, bacon, salt, pepper, and red pepper flake. Place onto a lined baking sheet in a single layer. Spray with additional oil as needed.
- Roast Brussels sprouts for 30-35 minutes, turning every 10 minutes to allow even roasting.
- When Brussels sprouts have become golden brown and bacon has become crisp, sprinkle minced garlic and splash vinegar evenly onto the sprouts.
- Continue to roast for another 5 minutes or until the balsamic vinegar has begun to thicken and become a glaze.
- Remove from oven, taste for seasoning, and enjoy!
Happy cooking! Tag me on Instagram @jennskitchendiary if you’ve made this dish! Would love to see how it turned out.
