You might think you don't like Brussels sprouts, but we bet you'll LOVE these roasted balsamic and bacon Brussels sprouts! Keep on reading for all the deets on your new favorite side dish. Spoiler alert: it's so easy to make! Did we mention the bacon?!
We know, we know. Brussels sprouts don't seem all that exciting. They're kinda gross, right? Au contraire! If you don't like Brussels sprouts, it's probably because you've never had these.
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If you're like us, then we bet you're always looking for ways to sneak some picky-eater-approved veggies into your meal plans. After a while, the steamed stuff gets a little boring, but guess what? Roasting is just as easy and way tastier! Ready to give Brussels sprouts another chance?
PERFECT ROASTED BRUSSELS SPROUTS ADD-INS
We love finding creative ways to use up the ingredients we have on hand! And if you've been here a while, we bet you do, too. If not, take a quick peek at this post that explains the ins and outs of shelf cooking.
Ready to put your shelf cooking ninja skills into practice with this recipe? Here are a few roasted balsamic & bacon Brussels sprouts add-ins to try:
- Feta Cheese – Feta cheese with Brussels sprouts?! You feta believe it!
- Goat Cheese – Not a big fan of the feta? Goat cheese tastes ah-mazing with some balsamic vinegar.
- Pecans – Dice a handful of pecans and add them to the sheet pan to roast. We like adding a little extra crunch to our sprouts!
- Almond Slivers – Same concept here. If you have some extra almonds lying around, toss them into this dish.
- Hot Sauce – Want to heat things up in your kitchen? Drizzle your favorite hot sauce on these sprouts.
- Garlic – Doesn't garlic make everything better? Season away!
- Sweet Potatoes – Sprouts + sweet potatoes = the perfect pair. Their flavors meld together so nicely!
- Other Veggies – We suggest mushrooms or asparagus, but pretty much any veggies taste better when you roast! Toss what you have on that sheet pan.
Brussels sprouts don't sound so bad now, do they? If you think these add-ins look delicious, just wait until we get to that recipe! First, we gotta talk swaps and substitutions.
MISSING AN INGREDIENT? TRY THESE SUBSTITUTES
If you're new, welcome! One of the unique things about our blog is that we don't just give you recipes. We teach you how to customize our recipes with things you can grab from your pantry, fridge, or freezer.
So, besides tossing in some add-ins, what can you substitute if you're missing an ingredient from this recipe? We've got a few ideas:
- Onion Substitute – If you're fresh out of fresh onions, don't you worry! Sprinkle on some minced onions or onion salt. Or, swap in garlic for an added burst of flavor.
- Balsamic Vinegar Substitute – The next time you run out of balsamic, remember this trick! Just mix one tablespoon of cider or red wine vinegar with ½ teaspoon of sugar and add it to your recipe!
- Bacon Substitute – For a vegetarian recipe, you can skip the bacon altogether. If you don't have any bacon around, swap in turkey bacon instead.
- Brussels Sprout Substitute – Okay. We know the sprouts are the main ingredient here, but you can absolutely sub in another veggie if you need to! Try broccoli or cauliflower. Both roast beautifully!
HOW TO USE LEFTOVER SPROUTS
Wondering what to do with the leftovers? Store them in an airtight container in your refrigerator and eat them within three days, or come up with some brand new dishes! Try one of these:
- Stuffed Potatoes – Need a quick lunch? Fill a leftover baked potato with these sprouts, top with cheese, and enjoy!
- White Pizza – Whip up a quick batch of this Alfredo sauce, and then top your white pizza with a little shredded chicken and your sprouts. Drizzle with balsamic for a fancy touch.
- Pasta Salad – Boil a box of pasta, toss in some olive oil and lemon juice, season with salt and pepper, and add your leftover sprouts. Yummy, filling, healthy, and easy, for the win!
- Fried Rice – Fry an egg, boil some rice, then sauté a bowl of incredible fried rice filled with sprouts and bacon. You can thank us later!
- Frittata – Brussels sprouts are especially delicious in frittatas. We suggest adding some mushrooms and goat cheese if you have them. So good!
One last tip: If you want to freeze any of your leftover roasted balsamic & bacon Brussels sprouts, store them in a freezer bag for up to six months. Thaw overnight in the refrigerator, then follow the same heating instructions as the recipe.
THE ROASTED BALSAMIC & BACON BRUSSELS SPROUTS RECIPE YOU'LL LOVE
It's officially time for the star of our show! Roasted sprouts are crispy on the outside, tender on the inside, and pair beautifully with a sweet balsamic glaze and salty bacon. We're drooling already! The secret: While you can use frozen Brussels sprouts, fresh is the best!
Roasted Brussels Sprouts with Balsamic and Bacon
- 1 lb Brussels sprouts, trimmed and halved
- ½ red onion, sliced
- ⅓ cup balsamic vinegar
- 4 cooked & crumbled bacon slices
- olive oil, to drizzle
- Preheat the oven to 425°.
- On a baking sheet, toss together the Brussels sprouts and any leaves that fell off, red onion, a drizzle of EVOO, and season with salt and pepper. Bake for 25 minutes, until the middle is tender and the leaves are crisp.
- Meanwhile, let’s make the glaze! Pour the balsamic vinegar into a small saucepan over medium heat. Let it reduce to 3-4 tbsp. This will take 5-10 minutes. It will continue to thicken as it cools, so go a little thinner than you think you should.
- When the Brussels Sprouts are done, place your roasted veggies on your serving tray and drizzle with the balsamic glaze. Enjoy!
Pro Tip: Best life hack ever? Bake your bacon! Make a big batch and reheat the extra for breakfast on busy school mornings! Just put a cooling rack in your baking sheet, lay the bacon out in a single layer, and bake at 425° for 25-30 minutes until crisp. Flip it at about 20 minutes.
Hopefully, we've successfully convinced you to give Brussels sprouts another try! If you're looking for another yummy way to prepare them, shave a few and toss them in salads or ramen.
Since we're on the topic of veggies, what's your favorite vegetable to roast? Drop a comment below or head over to our Shelf Cooking Facebook community and join the conversation there! We look forward to hearing from you!
You ate your veggies, so why not reward yourself with one of these desserts?
- This peppermint bark is good enough to eat any time of year!
- These pumpkin chocolate chip muffins are the easiest thing you'll make this week. Bet you can't eat just one!
- Try these microwavable s'mores for a quick treat!
Peace out, Brussels sprouts!