🥓 ROASTED BRUSSELS SPROUTS WITH BALSAMIC & BACON 🥓🟢Let’s be honest: Brussels sprouts used to have a bad reputation because they were often boiled into mush. But when you roast them at a high temperature, they undergo a total transformation. They become crispy, nutty, and caramelized, with those tiny loose leaves turning into “veggie chips.” 😋✨In the South, we elevate them by adding smoky bacon and a touch of sweetness to balance their natural earthiness. This is the side dish that disappears faster than the main course!🛒 INGREDIENTSThe Veggies: 1.5 lbs Brussels Sprouts (ends trimmed and halved vertically)The “Flavor Duo”:4 slices Thick-cut Bacon, diced2 tbsp Olive Oil (or use the rendered bacon fat!)The Glaze:2 tbsp Balsamic Glaze (the thick, syrupy kind)1 tbsp Honey or Maple SyrupThe Seasoning:1/2 tsp Salt & 1/2 tsp Coarse Black Pepper1/2 tsp Garlic PowderOptional: A pinch of Red Pepper Flakes for a little kick 🌶️👩🍳 INSTRUCTIONS1️⃣ The Prep: Preheat your oven to 400°F. For the best “crisp factor,” place a large rimmed baking sheet in the oven while it preheats—roasting on a hot pan sears the sprouts instantly! 🔥2️⃣ The Toss: In a large bowl, toss the halved sprouts and diced raw bacon with olive oil, salt, pepper, and garlic powder. Make sure every sprout is lightly coated. 🥣3️⃣ The Arrangement: Carefully spread the mixture onto the hot baking sheet. Pro Tip: Turn as many sprouts as possible cut-side down. This is how you get that deep, dark caramelization on the flat surface.4️⃣ The Roast: Bake for 20–25 minutes. Halfway through, give the pan a good shake to ensure the bacon is crisping and the sprouts are browning evenly. ⏲️5️⃣ The Sizzle: They are done when the outer leaves are dark brown (almost charred) and the centers are tender.6️⃣ The Finish: Remove from the oven and, while still hot, drizzle the balsamic glaze and honey over the top. Toss gently to coat.💡 PRO TIPS:Dry is Key: Make sure your sprouts are completely dry after washing them. If they are wet, they will steam in the oven instead of roasting, and you’ll lose that crunch.
