Balsamic Bacon Brussels Sprouts

Prep time: 10 minutes · Cook time: 30 minutes · Servings: 6

Equipment

• Heavy duty baking sheet
• Small pot
• Large skillet

Ingredients

• 1½ pounds Brussels sprouts
• 2 tablespoons extra virgin olive oil
• Kosher salt and ground black pepper to taste
• 8 ounces bacon
• ½ yellow onion, diced
• ⅓ cup balsamic vinegar

Instructions

1. Slice the sprouts. Preheat the oven to 425°F (220°C). Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that's okay.
2. Roast the sprouts. Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through.
3. Cook the bacon. While the Brussels sprouts are cooking, slice the bacon into ½-inch thick pieces. Add the bacon to a pan over medium heat. Cook until the bacon becomes crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep about one tablespoon left in the pan.
4. Make balsamic reduction. At the same time you're cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10 to 12 minutes, or until it's reduced by a third to a half. When it's done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.
5. Cook the onion. Add the diced onion to the pan and cook over medium heat for 2 to 3 minutes, until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.
6. Mix together. When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon to the sheet pan, then pour the balsamic reduction on top. Stir everything together.
7. Serve. Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy!