Roasted Brussels Sprouts with Bacon and Balsamic
Many people are on the fence when it comes to Brussels sprouts- not me. The little green veggies are packed with flavor and nutrients, and never bitter if cooked properly.
Pre-heat oven to 350 degrees
2 pounds Brussels sprouts, washed and trimmed
1 pound of bacon, cooked with the fat reserved
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
1 teaspoon Kosher salt
2 tablespoons fresh cracked black pepper
Place the trimmed Brussels sprouts in a large bowl. Coat with the olive oil, salt and pepper.
Put the sprouts on a greased cookie sheet and bake for 30-35 minutes, or until tender.
Remove the sprouts from the oven and place in a large bowl- place the reserved bacon fat, crumbled bacon, and aged balsamic over the veggies- toss and serve immediately.
Chef Chuck Kerber