Balsamic and Bacon Brussels Sprouts with Pearl Onions

Brrr! It’s cold out there! I just returned from a cold run with a friend, Winston and many many deer at Battleground Park. I’m not a runner – or a cold natured person – but I guess everyone can try to burn a couple more calories before the Thanksgiving holiday next week. It sure is beautiful watching the sun come up and the final leaves fall off the trees this time of year. Make sure to bundle up and enjoy it while you can.

As you plan to burn a quick calorie, put a menu together and make a grocery list – here is another seasonal twist on brussels sprouts. I used two different kinds of balsamic vinegar – an average balsamic for the roasting and then finished off with a really good bottle of aged balsamic vinegar before serving. Aged balsamic is so sweet, sticky and indulgent – yes, I said indulgent about balsamic vinegar. I was given a bottle of 25-Year Barrel Aged Balsamic as a gift three years ago and I’ve used each drop sparingly since. It’s honestly one of the best gifts I’ve ever received – consider it for your food-loving friends this holiday!

Despite your collection of balsamic vinegars, this is a simple recipe that is perfect for the holiday season. Enjoy!

Balsamic and Bacon Brussels Sprouts with Pearl Onions 

  • 5 slices, bacon
  • 2 bundles, brussels sprouts, cleaned and halved
  • 2 bundles, whole fresh pearl onions
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper

Preheat the oven to 350 degrees. On a baking sheet, bake bacon until crispy – about 20 minutes. Remove bacon and set aside.

Meanwhile, bring a large pot of water to a boil. Boil onions in their skins for about five minutes. Remove and allow to cool. Cut the ends off the onions and remove outside layer. (You can use frozen pearl onions if you want a short cut!!)

Raise oven temperature to 400 degrees.

Clean brussels sprouts and halve. Combine onions and brussels sprouts and dress with olive oil balsamic vinegar. You’ll want to dress them like a salad. Scatter on the baking sheet with remaining bacon fat. Season liberally with salt and pepper. Roast for 30 minutes or until tender and caramelized. Toss about half way through to transfer heat.

Remove from the oven and crumble bacon on top! Taste for seasoning. At this point, you may want to add a splash of balsamic vinegar, salt or pepper to taste! Enjoy!

2 comments

  1. […] Now to brussel sprouts. There is no doubt that both kale and brussel sprouts have been at center stage on Mendenhall this year. I love their hearty nature and I’ve recently discovered their perfection in almost all forms – cooked and raw. I’m looking forward to preparing my favorite Balsamic Roasted Brussel Sprouts with Bacon tomorrow. They are now famous too – featured in this week’s Triad City Beat! Check out the article today on local foodie’s favorite Thanksgiving sides. And, if you’re interested in the recipe – check it out here. […]

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