The BEST potato salad ever
December 12, 2022
Corn Pudding
December 13, 2022Balsamic & Bacon Brussel Sprouts
Until I tasted this recipe at a family Christmas party, I was convinced that I, like a lot of people, didn’t like Brussel sprouts. The truth is however, most people don’t like them, because they just don’t know how to cook them.
The main reason that most people don’t like Brussel sprouts is because they can get a very strong bitter taste when cooked badly. But all hope isn’t lost! With a couple of easy steps you can absolutely make super delicious, Brussel sprouts.
The main reason that most people don’t like Brussel sprouts is because they can get a very strong bitter taste when cooked badly. But all hope isn’t lost! With a couple of easy steps you can absolutely make super delicious, Brussel sprouts.
These key techniques are:
- Remove large outside leaves
- Never boil, always roast
- Balance the flavors with other elements-in this case the fatty saltiness of the bacon and the sharp sweetness of the balsamic.
- Make them your own! Consider adding other elements like sweet cranberries, stone ground mustard, roasted walnuts or honey
What you will need
- 3 lb. Brussels Sprouts
- 1 lb. Smoked bacon, diced
- 1/2 c. Olive Oil
- 1 cup high quality Balsamic Vinegar
- 1/2 cup white sugar
- Salt And Pepper
Method
1. Trim Brussels sprouts, then cut them in half legnthways. Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast or smoke at 375 degrees for 25 to 30 minutes, or until brown.
2. In a medium sized pot, combine balsamic vinegar and sugar. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
3. As the brussel sprouts roast, fry the diced bacon until golden brown and crispy.
4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on crispy bacon. Toss and serve immediately.
See other recipes
July 12, 2025
There’s something primal and perfect about a French dip slider when it’s done right. Not fussy. Not dressed up with microgreens or some half-hearted aioli. Just soft buns cradling meat that practically melts on contact, rich caramelized onions that took their sweet time getting there, and bubbly, gooey cheese.
July 2, 2025
These cookies are soft in the middle, crisp around the edges, and infused with that smoky campfire vibe that turns heads at every backyard picnic. They will immediately become the crowd pleaser at your next event.
July 2, 2025
We’re talking about finger steaks. Crispy, juicy strips of battered beef that were practically made for dunking in fry sauce and eating by the handful.
