Monday, March 24, 2014

Oven Roasted Brussel Sprouts with Bacon Vinaigrette


1 fresh stalk of brussel sprouts
{OR two 12 oz. bags of frozen brussel sprouts}
1 package of bacon (12 slices)
1/2 cup balsamic vinegar
1/3 cup brown sugar
3 Tablespoons dijon mustard
Extra virgin olive oil 
Salt & pepper
Minced onion flakes
Garlic Powder


Brussel Sprouts:
Preheat oven to 400 degrees. Cut all brussel sprouts in half and toss onto an aluminum foil lined pan that has been coated in a tablespoon or two of extra virgin olive oil. Pour a bit more olive oil onto the brussel sprouts. Sprinkle a generous amount of salt and pepper onto the sheet, along with a sprinkling of garlic powder, onion flakes, and paprika. Toss to evenly coat the brussel sprouts and bake for 20 minutes.

Hot Bacon Vinaigrette:
Dice the entire package of bacon and fry in a pan until all the bacon bits are cooked and golden brown. Remove bacon pieces from pan with a slotted spoon, and drain on a paper towel covered plate. Reserve 1/4-1/2 cup of bacon fat drippings. Leave bacon drippings in  the pan and add the balsamic vinegar, brown sugar, dijon mustard, and a bit of salt and pepper. Simmer for 8-10 minutes and let cook down into a glaze. 

Remove brussel sprouts from the oven and place in a bowl. Pour the entire pan of glaze onto the brussel sprouts and sprinkle with the fully cooked bacon bits. Toss all ingredients together until the brussel sprouts are fully coated. Serve and enjoy!

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