Oven Roasted Brussels Sprouts with Bacon, Balsamic, and Dried Cherries

Brussels sprouts weren’t on my radar. I don’t remember the first time I had them. I don’t remember my mom making them. My best guess is that I was at a restaurant that served them roasted. I was probably at a steak place with friends and we shared side dishes. Recently I tasted some in Michigan from a restaurant called Roadside and I loved them. They served them deeply roasted and extra crispy. These Brussels sprouts are left in the oven about ten minutes longer than normal in order to get the extra crispy texture.

Oven Roasted Brussels Sprouts with Bacon, Balsamic, and Dried Cherries
1 quart/bag of Brussels sprouts
4 tablespoons of balsamic vinegar
1/8 cup dried cherries, halved (must be unsweetened, fruit juice sweetened, and with compliant oil, not Sunflower, to be AIP, Paleo & Whole30 otherwise leave out)
4 slices of bacon
olive oil
salt
pepper (omit for AIP)

1. Peel away any bad leaves and trim the stem.

2. Slice them in half from stem to top. Keep any stray leaves at this point because they end up like a crispy chip. Place them on a pan with parchment paper. Drizzle and toss the Brussels sprouts generously with olive oil and sprinkle them with salt and pepper. Place them in a 425 degree oven. Note: if the bacon is raw, chop it into bite sized pieces and add them to the pan now. If the bacon is par-cooked or leftover then wait until the last 5 to 10 minutes. The full roasting time is 30 to 40 minutes depending on your desired doneness.

3. While the Brussels sprouts are in the oven, slice the dried cherries in half. Dried cranberries would be great too.

4. I was using par cooked bacon which is bacon that I cooked earlier in the week and kept in the fridge to use whenever I wanted it (for breakfast, salads, and other recipes like this one). I added my chopped par-cooked bacon to the pan after the Brussels sprouts were in the oven for about 20 minutes. Roast everything for another 20 minutes or until desired doneness.

5. Place 4 tablespoons of balsamic vinegar in a pan to reduce slightly. If you have a really good syrupy balsamic then skip this step. I also tossed the cherries in too.

6. When the Brussels sprouts have reached their ultimate deep roasted deliciousness toss them with the balsamic syrup.

7. Serve immediately.

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Oven Roasted Brussels Sprouts with Bacon, Balsamic, and Dried Cherries

December 28, 2017

Servings: 4

Prep: 7 min

Cook: 35 min

Total: 42 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 quart/bag of Brussels sprouts
• 4 tablespoons of balsamic vinegar
• 1/8 cup dried cherries, halved
• 4 slices of bacon (raw, par cooked, or left over)
• olive oil
• salt
• pepper (omit for AIP)

Directions

• Step 1 1. Preheat oven to 425 degrees. Peal away any bad leaves and trim the stem.
• Step 2 2. Slice them in half from stem to top. Keep any stray leaves at this point because they end up like a crispy chip. Place Brussels sprouts on a pan with parchment paper. Drizzle and toss them generously with olive oil and sprinkle with salt and pepper. (NOTE: If the bacon is raw, Chop into bite sized pieces and add them to the pan now. If the bacon is par cooked wait for 20 minutes, and if the bacon is left over wait until the last 5 minutes. The full roasting time is 30 to 40 minutes depending on your desired doneness.
• Step 3 3. While the Brussels sprouts are in the oven, slice the dried cherries in half.
• Step 4 4. Place 4 tablespoons of balsamic vinegar in a pan to reduce slightly. If you have a really good syrupy balsamic then skip this step. Toss in the cherries.
• Step 5 5. When the Brussels sprouts have reached your desired doneness toss them with the balsamic syrup
• Step 6 6. Serve immediately.