Roasted Brussels Sprouts with Bacon and Balsamic Glaze
We've made this recipe twice now and Thursday will be our third, so trust me when I say it's our new go-to when it comes to brussels sprouts. This green veg is apparently never more sought after than it is during Thanksgiving week so if you have yet to solidify your menu, add this recipe in!
This serves a crowd though it can easily be halved if you are having it for dinner with a smaller group. While there are many recipes out there, we've found this version to be the easiest and most delicious. It works well too because with the high temperature it's a great dish to throw in at the end when the turkey is resting as it only takes 25 minutes to cook!
Ingredients You'll Need
4 pounds of brussels sprouts
4 slices of thick bacon
2 baking sheets
salt and pepper
one jar of balsamic glaze
Preheat the oven to 400
Start by slicing off the ends of the brussels sprouts and then trimming them in half. Arrange them between two baking sheets.
Slice your bacon and sprinkle it over the vegetables then drizzle with olive oil, salt and pepper.
Bake for 20 minutes then turn the vegetables and cook for 5 minutes longer.
Transfer the vegetables and bacon to a large casserole dish and drizzle with the balsamic glaze.
Well friends, that's it! How simple and beautiful, right?! Of course you could always add more bacon, especially if yours isn't thick, or you could event chop up some toasted pecans and add them at the end. Since we've got those items going on in other dishes for Thanksgiving I like this simple brussels and bacon and balsamic route and I hope you do too!