I’ve spent the entire day cooking. Breakfast, lunch and dinner has been meal-prepped for the week. I even made time to make a snack for the week ahead: some of the best chicken wings I’ve ever had.
Now, I’m sitting here waiting for a load of dishes to dry so I can do two more loads. I’m overrun with dishes at the moment. That’s the unfortunate side effect of cooking for an entire week in one day.
My meal-prepping lately has been a lot of main course meats and side dishes as opposed to sheet pan or all-in-one dinners. I made two main course meats today (pork and chicken) and two side dishes. These Brussels sprouts were one of them.
Brussels sprouts are one of my go-to side dish veggies (along with cauliflower). I’ve done just about everything you can think of with Brussels sprouts: steamed, roasted, pan-fried, shaved and eaten raw. This recipe, however, is a mainstay in my kitchen. I cook it more often than I can count. So why am I just now posting about it? Well, it’s pretty simple—and most people have a roasted Brussels sprouts recipe.
I guess I need to get in the habit of posting more traditional, go-to recipes…even if they are boring. Everybody needs the building blocks for cooking in their kitchen. It’s not exciting, but it’s necessary.
Roasted Brussels sprouts are simple. I just use olive oil, salt and pepper. Nothing else is needed. You want to let the flavor of the Brussels sprout speak for itself.
Bacon is a no-brainer when it comes to Brussels sprouts. Just chop it up and put it on the pan raw and let it cook down along with the Brussels sprouts. Both the bacon and veggie will get crispy and charred.
A tiny drizzle of Balsamic vinegar is all you need to cap off this simple recipe. I didn’t use too much, just enough to “dress” the Brussels sprouts.
And there you have it. A simple, classic, no-fail roasted Brussels sprouts dish.
Bacon Balsamic Brussels Sprouts
Simply roasted Brussels sprouts with bacon and a drizzle of balsamic vinegar.
- 1-2 lbs. Brussels sprouts cut in half
- 2 TBS. olive oil
- salt & pepper
- 4-6 slices of bacon, cut into pieces
- 1-2 TBS. balsamic vinegar, for topping
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss Brussels sprouts with olive oil. salt and pepper. Top with chopped bacon.
- Roast Brussesls sprouts for 25-30 minutes, or until slightly charred and crispy.
- Top Brussesl sprouts with balsamic vinegar before serving.
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss Brussels sprouts with olive oil. salt and pepper. Top with chopped bacon.
Roast Brussesls sprouts for 25-30 minutes, or until slightly charred and crispy.
Top Brussesl sprouts with balsamic vinegar before serving.