Balsamic Brussels Sprouts
My sister and her boyfriend came over to our house this weekend. Brian is a real meat and potatoes kinda guy, and we are always happy to oblige, because he is very good at manning the grill. He fired up some delicious steaks and salmon, and I was in charge of the sides. I knew I wanted something green to go with all that meat, and I had some brussels sprouts I had been wanting to use. So, I decided to roast the sprouts with a savory balsamic dressing, and I also made a few sweet potato fries. As if the huge steaks were not enough meat, I even crumbled some crispy bacon over top of the cooked brussels sprouts. I think the salty bacon really helped to balance the tart taste from the balsamic vinegar. Besides, bacon makes everything taste better, right? 
Balsamic Brussels Sprouts
INGREDIENTS
- 1 small bag frozen brussels sprouts
- 3/4 cup chopped walnuts
- 1 1/2 Tbsp. balsamic vinegar
- 1 tsp. olive oil
- 1 Tbsp. crushed red pepper flakes
- 4-5 slices of bacon
- salt and pepper
METHOD
1. Combine the balsamic vinegar with the oil and red pepper flakes.
2. Add the brussels sprouts and walnuts, and stir well to coat with the vinegar.
3. Roast in the oven at 400° for about 25-35 minutes.
4. Fry the bacon in a skillet. Once crispy, let the bacon dry on a paper towel, and crumble or chop after it cools.
5. Add salt and pepper over the brussels sprouts, and sprinkle with the crumbled bacon.
This looks AMAZING! I did something like this, except with Kale, without the walnuts, and with a bit of maple syrup…the sweetness goes amazingly well with the salty bacon and sour balsamic!
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Oh yum! Now this is my kind of recipe. I am bookmarking it now.
Thanks for the Larabar win! I can’t believe I won on a tweet
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This looks yummy and super easy. I’ve got everything handy to make this except the bacon, so I guess I know what I’m having for dinner tomorrow night.
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