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    Recipes » Roasted Brussels Sprouts with Balsamic Vinegar and Bacon

    Roasted Brussels Sprouts with Balsamic Vinegar and Bacon

    Published: Jan 5, 2020 · Modified: Jan 8, 2021 · This post may contain affiliate links · As an Amazon affiliate, I earn from qualifying purchases ·

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    You may not think of roasted brussels sprouts as being a treat, but this meal is one that my mom makes every time my dad goes out of town. She makes just a pan of these bad boys for dinner and eats them with wine and a movie. Every time I do this myself I think of how I'm growing up just like her. This treat is perfect for January, because you can stick to your detox from the holidays, get lots of vegetables, and not feel deprived. This recipe is paleo, Whole30 and keto friendly! Looking for more Whole30 friendly one pan meals? Check out Roasted Chicken Thighs with Lemon and Thyme! It's a crowd favorite!

    roasted brussel sprouts with bacon and parmesan

    How to Make Perfect Brussels Sprouts

    Just a few notes on this one! First, you're going to want to have really fresh brussels sprouts. The key to this dish is crispy sprouts. Older sprouts or lower quality ones have a tendency to become kind of mushy and not get that crispy. I like to cut mine into quarters so that it gets maximumly roasted, but you can also do a mixture of halved and quartered depending on size.

    roasted brussel sprouts with balsamic

    Definitely use a thick cut bacon! The reason that we don't call for any additional oil is because the grease from the bacon coats the sprouts and adds flavor! Get a bacon that you would eat pan fried. You need to love the bacon because it will impart a lot of flavor.

    One of my secrets to getting a beautiful even cook when I roast vegetables is using a silpat baking mat. They have little wires in them that even out the heat on the bottom. Plus you don't have to worry about running out of parchment paper AND they're aluminum free!

    roasted brussel sprouts with garlic

    For the finish, you're going to want to make sure that they're really caramelized and on the edge of burning. You may find that you like more or less char on your brussels sprouts the more that you do. If you find that these are too sweet for you, you can reduce or eliminate the vinegar altogether. Another idea is to toss them at the end in grated parmesan cheese!

    roasted brussel sprouts with bacon

    However you decide to make your roasted brussels sprouts I'm sure you're going to love them! I also love to see what you cook! If you make something delicious tag me on Instagram at @thatzestlife! I want to SEE!

    roasted brussel sprouts

    Roasted Brussels Sprouts with Balsamic Vinegar and Bacon

    Eating your veggies doesn't have to be a chore. The vinegar in these roasted brussels sprouts make these a special treat that won't break your diet.
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 45 mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 4
    Calories 363 kcal

    Ingredients
      

    • 1.5 lbs brussels sprouts, quartered
    • 7 pieces thick cut bacon, cut into 3rds
    • 1 large onion, sliced
    • 1 tsp garlic powder
    • ¼ cup balsamic vinegar
    • 1 tsp salt

    Instructions
     

    • Preheat oven to 450 degrees.
    • Slice the onion, quarter the brussels sprouts, and place into a greased roasting pan. Cut each piece of bacon into 3rds and lay over the top of the brussels spouts and onions. Try and cover as much of the brussels sprouts as you can.
    • Roast for 10 minutes and then toss with garlic powder, salt and sprinkle with a tablespoons of balsamic vinegar.
    • Continue roasting for 10 minutes and tossing with a tablespoons of balsamic vinegar until caramelized and crispy. About 40-50 minutes.

    NOTES

    • The fresher the brussels sprouts the better. Older brussels sprouts will turn out soggy. 
    • Eat the little leaves as they become crispy so that they don't burn. 
    • Other ideas are to eliminate the balsamic vinegar, or toss them in grated parmesan at the end.

    Nutrition

    Calories: 363kcalCarbohydrates: 22gProtein: 14gFat: 26gSaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 1046mgPotassium: 853mgFiber: 7gSugar: 7gVitamin A: 1306IUVitamin C: 147mgCalcium: 86mgIron: 3mg

    If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!

    As an Amazon Affiliate I earn from qualifying purchases.

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    Reader Interactions

    Comments

    1. Jennifer

      January 16, 2020 at 4:34 am

      5 stars
      I made these tonight and we loved them! Thank you for another family favorite!

      Reply
      • Megan

        January 18, 2020 at 5:03 pm

        Yay! I’m so glad you enjoyed them!

        Reply
    2. Alecia B.

      December 27, 2020 at 1:02 pm

      5 stars
      Yum, amazing!! Thanks!

      Reply
      • Megan

        December 29, 2020 at 7:10 pm

        Thank you for trying this out!

        Reply
    3. Shanna

      January 05, 2021 at 9:06 pm

      5 stars
      I had to stop myself from eating the whole pan. Seriously. Who knew veggies could be so hard to stop eating?! Thanks!

      Reply
      • Megan

        January 05, 2021 at 10:14 pm

        And ESPECIALLY brussels sprouts?? I totally agree!

        Reply

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    Welcome to That Zest Life

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    I am here to help you take recipes that you find anywhere and make them your own and even better. Follow the recipes or read all my suggestions of what you might do to mix them up! Cooking is all about making sure it tastes good to you but it takes practice! Follow along on my journey through healthy and not so healthy eating while I live my zest life.

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