After three decades on this planet, it wasn’t until I started typing this post that I realized that brussels sprouts are not brussel sprouts. Brussels? Brussel? Have I been living a lie?
To be honest I never really tasted a brussels sprout until I made this recipe, so I’m going to cut myself some slack.
Anyway… I originally found this recipe on Pinterest, but after making this a number of times, I have also made a few alterations to the recipe.
Here is what you need to get started:
- 1 1/2 lb. Fresh brussels sprouts
- 1/3 cup balsamic vinegar
- 2 Tbs. olive oil
- salt and pepper
- Hormel Real bacon pieces
Preheat your oven to 400 degrees.
Wash your sprouts and cut off the stems. Peel the outer layer or two off of the sprout and cut it in half. Toss all of them in a bowl with the olive oil and then spread out onto a baking sheet.
Sprinkle with a healthy amount of salt and pepper.
Put the baking sheet into the oven for 20-30 minutes.
I chose larger sprouts as it cuts back on the prep time, but it also takes a little longer for them to bake. You want to cook them until they begin to crisp on the edges and they are no longer hard. These sprouts took 28 minutes to cook, but smaller ones may not take as long.
As they are cooking, you are going to make the balsamic vinegar reduction. Sounds fancy! But it’s really easy.
Simmer the balsamic vinegar in a small saucepan over medium-low heat until you can coat a spoon with it.
Take the sprouts out of the oven when they look like this:
Transfer them to your serving dish and drizzle the balsamic vinegar over the top. Sprinkle the bacon pieces (or crumbled real bacon if you’re showing off) on top of the brussels sprouts.