Bacon-Roasted Brussels Sprouts

  • Details
  • Related Items

Recipes posted a year ago:

I have to admit to being a bit of a newcomer to enjoying Brussels sprouts.  In fact, it wasn’t until doing this post for our site that I really started to enjoy these little “baby cabbages.”  Now, I look forward to the chance to try new combinations of flavors with them, which led to today’s recipe.

Gather Up:

  • 1 lb Brussels sprouts, ends trimmed and cut in halves
  • 2 slices thick-cut pastured bacon, diced
  • 2 cloves garlic, minced
  • 1/2 shallot, chopped fine
  • 1 tbsp pastured butter (not shown)
  • 1/4 cup raisins
  • 1~2 tbsp balsamic vinegar

Preheat the oven to 400 degrees.  Heat a skillet over medium heat.  Cook the bacon, stirring often, until starting to brown, about 5 minutes.  Add in the shallot and garlic and continue cooking until the shallots are translucent and soft, about 3 minutes longer.

Add the butter and let melt, then remove from heat.

In a large mixing bowl, combine the Brussels sprouts, raisins, and the cooked bacon/shallot/garlic mixture.  Make sure to pour in all of the melted butter and bacon drippings.  Mix well with a wooden spoon or spatula to coat the sprouts.

Spread the mixture on a bar pan and place in the oven.  Cook for ten minutes, then stir around and cook for an additional ten minutes – or until the Brussels sprouts are browned and starting to crisp a little on the outsides.

Remove from the oven and put back into the mixing bowl.  Sprinkle in the balsamic vinegar and toss to coat, then transfer to a serving bowl (if you need things to be “presentable” for guests), or just dish up and enjoy!