Bacon + Brussels sprouts + balsamic = brilliant. Crispy bacon make a terrific textural complement for soft roasted sprouts while a touch of fruity balsamic ties the all the flavors together.
3 slices bacon
1 pound Brussels sprouts, cut in half lengthwise, stem removed
salt and pepper
1 clove garlic
1 tablespoon balsamic vinegar
Preheat oven to 400 degrees F.
Heat an ovenproof saute pan over a medium heat. Cut bacon into strips one inch wide. Add to saute pan and cook for 6-8 minutes until bacon is crispy and fat is rendered. Transfer bacon to paper towels to drain.
Add Brussels sprouts to bacon fat in the saute pan. Toss with a bit of salt and pepper to combine. Place pan in oven and roast for about 20 minutes until tender, tossing once or twice during cooking for even browning.
While Brussels sprouts roast, mince garlic. For the last two minutes of roasting, add garlic to pan and toss with Brussels sprouts to combine.
When Brussels sprouts are tender, remove from oven. Add balsamic vinegar to the still hot pan and toss to coat the vegetable. Top Brussels sprouts with reserved bacon and serve while still warm.
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