TINY Kitchen Bacon Balsamic Brussels Sprouts
Say that ten times fast.
It's fall, so that means Brussels are back in regular rotation in the TINY Kitchen! This is one of my favorite Brussels Sprouts recipes - so easy to make and so satisfying. The real secret to this one is using the best bacon. All natural, uncured / no nitrate smoked bacon is not only better for you, it's better tasting and will turn this side from good to great.
Enjoy!
xo
Tessa
INGREDIENTS
1/2 lb Brussels Sprouts
6 oz Uncured All Natural Smoked Bacon
1 tbs Olive Oil
1 tbs Balsamic Vinegar
1 tbs Honey
Salt and Pepper
DIRECTIONS
Preheat oven to 425 degrees
Cut bacon into small pieces, set aside
Wash Brussels in a colander and shake to dry
Cut to remove the stalk end of each Sprout, and slice in each in half, placing cut Sprouts into large mixing bowl
Once all sprouts are cut, add bacon to mixing bowl
Next, add Olive Oil, Honey, and Balsamic, then stir until coated evenly
Lightly salt and pepper the mix
Pour the Sprouts and Bacon into a large glass baking dish, making sure mix is in a single layer
OPTIONAL: Add a light drizzle of additional honey across the top
Bake in oven for 30 minutes
Leaves should be lightly caramelized but not burned or charred
Serves 6 as side dish.
