Ingredients
Scale
- Half pound of fresh Brussels Sprouts, cut into quarters
- 5–6 slices of Bacon, cut into bite size pieces
- 2 Tbs Olive Oil
- Pinch of Salt & Pepper
- 2 TBS Brown Sugar
- 1 TBS Aged Balsamic Vinegar (the super thick stuff!) + more drizzled over
Instructions
- Begin cutting your bacon into lardons, the fancy French way of saying pieces.
- Separate the bacon pieces, and place them on a half-sheet pan.
- Place the sheet pan with bacon on it in a COLD oven.
- Turn your oven to 425˚ and let the bacon render while the oven preheats.
- Quarter your sprouts while the bacon gets all crispy and beautiful.
- Coat the sprouts with Olive Oil, salt, and pepper. {The oil is there to help the salt & pepper stick!}
- Once the bacon is done, please remove it from the pan to drain on a paper towel.
- Add the sprouts to the pan, with the flat sides down, and place back in the oven for 20-25 minutes.
- During the last 3 minutes of cooking, add bacon and sprinkle two tablespoons of brown sugar over the top and one tablespoon of aged balsamic vinegar.
- Toss to coat and place back in the oven for 3 minutes.
- Remove and place in serving dish. Drizzle extra vinegar over the top as desired.
Equipment
Nutrition
- Trans Fat: 0
