Sunday, November 18, 2012

Roasted and Glazed Brussels Sprouts

I am a veggie lover and these roasted and glazed brussels sprouts are absolutely fantastic.  This is another Thanksgiving side dish test.  I adapted this recipe from Guy Fieri's Bumped-Up Brussels Sprouts recipe.  Guy used pancetta in his recipe but I am still in a bacon kick and need to use up all the bacon I have.  I also used a peach flavored balsamic vinegar that I received as a gift from my brother and sister-in-law.  I think it gives a hint of flavor that you don't really know where it comes from but its so good!  These roasted and glazed brussels sprouts are sweet and salty - they may be perfect for Thanksgiving.  If you don't like brussels spourts, you might change your mind with this recipe! 

Roasted and Glazed Brussels Sprouts

3 slices of bacon, cut into ½ inch pieces
1 tablespoon capers
1 pound brussels sprouts, halved
1 tablespoon balsamic vinegar (I used a peach flavor.)
1 tablespoon maple syrup (You may use 2 tablespoons if you want it more sweet.)
2 tablespoons olive oil
salt and pepper to taste


Preheat oven to 350 degrees F.

In a dutch oven or ovenproof pan, over medium heat, cook bacon and capers.

Remove bacon and capers from pan, and reserve a little of the bacon fat in the pan.

Add the Brussels sprouts to the pan and cook until they begin to brown (about 5 minutes).  

Drizzle with balsamic vinegar, maple syrup and olive oil.  Season with a little salt (because bacon and capers are already salty) and pepper.

Place pan into oven and roast about 15 to 20 minutes.  Toss brussels sprouts a few times during roasting time.

Remove from oven and toss bacon and capers with brussels sprouts.  Season with additional salt and/or pepper if needed.

Serves 4 to 6.