This is seriously one of the easiest side dishes you can make and goes perfectly with any kind of meat or poultry dish. I’m not embarrassed to say it is heavily on the rotation in our house. It’s easy and substantial and everyone loves it. It takes literally no effort.
Ingredients
16 oz. Brussels Sprouts
4 slices bacon
Balsamic glaze for drizzling (I use Bertolli)
2 tbsps. Olive oil
Sea salt, freshly ground black pepper
Preheat oven to 400 F. Take the Brussels sprouts out of their bag and cut off the hard bottoms of each and cut each sprout in half. When all are completed, toss in a bowl with olive oil, salt and freshly ground black pepper.
Roast the Brussels sprouts for about 20-25 minutes in the oven until browned. Sometimes sprouts are larger and may take a bit longer. Check until they look done.
Meanwhile, cook bacon in a frying pan until crisp. Cut bacon in small pieces. When Brussels sprouts are done, remove from the oven and top with the crisped bacon and drizzle balsamic glaze over top. Serve immediately.
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