Keto Diet
Brussels Sprouts with Bacon – roasted until crispy and drizzled with balsamic vinegar. This is the ultimate easy side dish that gets in your veggies!
BRUSSELS SPROUTS
I pride myself on being a good speller but a couple of years ago I made a “Brussel Sprouts Salad” and got torn apart on social media for spelling it wrong. Did you catch what was wrong? Most people, including myself, spell it without an ‘s’ on the end of Brussels.
In fact, “Brussel Sprouts” is searched 20 times a month over the correct way “Brussels Sprouts”. That’s why I named this incorrectly. So people can find it.
HOW TO MAKE BRUSSELS SPROUTS
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Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
-
Place the Brussels sprouts on the baking sheet and drizzle with olive oil, tossing to coat. Sprinkle with garlic powder and salt and pepper. Try to make sure all of the Brussels are faced down on the pan to get a good sear. Place the pieces of bacon evenly on the pan.
-
Bake for 15-25 minutes, tossing halfway. Start checking them at 15 minutes. The bake time of the sprouts will depend on the size of them and your oven. Bake until the Brussels sprouts are fork tender but not mushy. Remove from the oven and toss with the balsamic vinegar and serve immediately.
WHY ARE THEY CALLED BRUSSELS SPROUTS?
Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the 13th century near Brussels, Belgium. They are a leafy vegetable that look like little cabbages.
It’s important when roasting any vegetable to make sure you have plenty of room on the baking sheet. If you overcrowd the pan the vegetables will steam instead of roast. I also try to turn all of them face down to get a nice sear.
CRISPY BRUSSELS SPROUTS
- The key to crispy Brussel Sprouts is to roast them at a high heat. If you like them extra crispy, turn up the heat to 450 degrees!
- Also, turning the them cut side down on the pan before roasting them helps them get extra crispy.
WHY ARE MY BRUSSEL SPROUTS MUSHY?
If your sprouts are mushy then you probably overcooked them. When overcooked, they release excess sulphur which stinks!
VARIATIONS:
You can add any of the following:
- Parmesan cheese
- Pecans
- Lemon
- Dijon Mustard
- Honey
OTHER VEGETABLE RECIPES:
Yield: 4 servings
Brussels Sprouts with Bacon – roasted until crispy and drizzled with balsamic vinegar. This is the ultimate side dish that gets in your veggies!
-
1
lb
brussels sprouts, halved
(1 1/2 lbs works too) -
2
tablespoons
olive oil -
1/4
teaspoon
garlic powder -
salt and pepper
(I do about 1 teaspoon kosher salt and 1/2 teaspoon pepper) -
4
ounces
bacon, cut into 1/2-inch pieces -
1
tablespoon
balsamic vinegar
(or balsamic glaze)
-
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
-
Place the Brussels sprouts on the baking sheet and drizzle with olive oil, tossing to coat. Sprinkle with garlic powder and salt and pepper. Try to make sure all of the Brussels are faced down on the pan to get a good sear. Place the pieces of bacon evenly on the pan.
-
Bake for 15-25 minutes, tossing halfway. Start checking them at 15 minutes. The bake time of the sprouts will depend on the size of them and your oven. Bake until the Brussels sprouts are fork tender but not mushy. Remove from the oven and toss with the balsamic vinegar and serve immediately.
