Brussels sprouts with bacon and drizzled with a balsamic vinegar reduction.
These crisp roasted brussels sprouts are a rich source of dietary fiber, vitamin C, vitamin K and a host of minerals.
In truth, brussels sprouts aren’t everyone’s favorite vegetable. But, the mild of these bulbous sprouts blends greatly with bacon. This simple dish is the answer.
This very tasty twist on an under-used vegetable is wonderful as a side dish.
Related : Low Carb Bacon Cauliflower Chowder
1 pound Brussels sprouts, trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon black pepper
1/8 teaspoon salt
2 slices bacon, crisp-cooked, drained, and crumbled
2 teaspoons finely shredded lemon peel (optional)
Preheat oven to 400 degrees F. Cut large Brussels sprouts into lengthwise quarters or cut small sprouts in half. In a large bowl toss together sprouts, 1 tablespoon of the vinegar, and the oil until sprouts are lightly coated. Sprinkle with pepper and salt; toss to coat.
Place Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 30 minutes or until sprouts become brown and tender, turning sprouts every 10 minutes.
Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon peel.
You can find 5 Star Rated Balsamic Vinegar.
Image source : Diabetic Connect
You should check the Full Article about Balsamic Roasted Brussel Sprouts Recipe … HERE
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