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.