Well Dined

19Nov/150

Balsamic Honey Mustard Roasted Brussels Sprouts with Bacon

Well Dined | Balsamic Honey Mustard Roasted Brussels Sprouts with Bacon

I want to A) introduce you to my "famous" brussel sprout recipe and B) apologize for the terrible photos that I don't have time to re-take if I want to get this recipe out to you before Thanksgiving.  I call this recipe famous, because my husband requests it all the time.  My husband who does not like vegetables. *EDIT - Jasper has informed me that he does too like vegetables!*  This week he asked me if we could have steak and brussels for dinner, or even just brussels, and I just about fell over in shock.  Let's roast some brussels sprouts!

Well Dined | Balsamic Honey Mustard Roasted Brussels Sprouts with Bacon

Trim and halve some sprouts, chop some bacon, and toss them around in olive oil, salt, and pepper.  Roast for 30 minutes.  So far - pretty easy, right?

Well Dined | Balsamic Honey Mustard Roasted Brussels Sprouts with Bacon

When they are done, toss in a dressing of balsamic vinegar, honey, and stone ground mustard.  The end.  Seriously, that's all there is too it!  They are tender and crispy, sweet and savory, and pretty much just all-around awesome.  Whether you make these for your holiday spread or a weeknight dinner - enjoy!

Balsamic Honey Mustard Roasted Brussels Sprouts with Bacon
a Well Dined original
serves 4

1.5-2 lbs brussels sprouts, trimmed and halved or quartered (save the loose leaves of good quality)
4oz thick bacon, chopped
1/4 cup olive oil
salt and pepper
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp stoneground mustard

Preheat the oven to 400 deg F. Place the sprouts (including the loose leaves), bacon, olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper in a large bowl and toss together.

Spread out in a single layer on a rimmed baking sheet. Roast 20 to 30 minutes, stirring once, until the sprouts are tender and the loose leaves are crisp.

In the same bowl, combine the balsamic, honey, and mustard. Remove the sprouts from the oven, return to the bowl, and toss with the dressing. Serve warm.

One Year Ago - Roasted Autumn Vegetable Pot Pies
Two Years Ago - Best Ever Lasagna
Three Years Ago - Orange Teriyaki Chicken Kebabs with Couscous
Four Years Ago - Sarah's Spaghetti Sauce, Bolognese, Spaghetti with Bacon Meatballs, Marcella Hazan's Tomato Sauce

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