It’s seems like not too long ago that brussels sprouts were the ugly stepsister of the veggie world. But now? They’re superstars! (Insert *jazz hands*) I guess people have finally come to realize that if you ROAST them rather than boil or steam them they don’t taste like feet.
Well these ones definitely don’t taste like feet. I wanted to incorporate a few new flavors into my brussels dish while keeping it easy. We’ve all seen the standard bacon and brussels sprouts which is an amazing flavor combo in and of itself, but I wanted to take it further. I added a pop of sweet and tangy, as well as some creaminess (if you so choose) to take it to the next level. So what are these flavors I speak of? How about raisins, walnuts, a gooey balsamic reduction and a sprinkle of goat cheese if you will?? It’s kind of amazing how good all of these flavors pair with the earthiness of the brussels sprouts.
If you’re looking to avoid dairy or make them Whole30 compliant, simply leave off the goat cheese.
The best part is, you pretty much just toss them all into the pan, coat with some olive oil and bake.
Best Ever Brussels Sprouts
Ingredients
- 1 lb. trimmed brussels sprouts halved and quartered
- 4 slices of uncooked bacon cut into pieces
- 1/4 C. raisins
- 1/4 C. chopped walnuts
- 2 tbsp. olive oil
- 1/2 C. balsamic vinegar
- Salt to taste
- optional crumbled goat cheese
Instructions
- Preheat over to 405*
- Heat skillet and add bacon pieces, cooking until they are just about done, not fully
- Remove the bacon from skillet with a slotted spoon and set aside
- In a large bowl combine brussels sprouts, walnuts, bacon, salt and olive oil, toss to coat
- Spread brussels mixture into a single payer onto baking pan, you may need two and put into oven
- Add the balsamic vinegar to a small saucepan on medium and whisk constantly until the vinegar thickens creating a reduction, roughly 10 minutes.
- After 20 minutes, add the raisins to the brussels, give the brussels sprouts a good stir and return to the oven for remaining 10-15 minutes.
- The brussels sprouts should be browned on the edges with some crispy pieces scattered amongst
- Once the brussels sprouts are done, plate and sprinkle goat cheese (optional) and drizzle balsamic reduction over the top
*I usually double this recipe because I love me some leftovers. Aaaaand, we tend to eat a lot of it. 😉 
*Jazz handssssss!*
I totally did them, too. Last year, Mom made us Brussels sprouts for the first time and I fell head over heels for them. They might be my all time favorite veggie! Yes, roasted is the way to go … preferably with some garlic, salt, onion and (yes, we do this 😉 ) bacon. I cannot get over how genius the balsamic is! Definitely trying that next time!
Did you mean 450* (not 405*)? Clarifying… Thank you! BTW, Brussels and bacon are the. absolute. best! =D
I’m a total nerd and slightly OCD, so whenever I roast vegetables I always do them at 405*. Which you’ve now brought to my attention. Lol You could just do them at 400*. 🙂 I need to start paying attention to my strange tendencies before I publish them!
Have you ever cooked this ahead of time and rewarmed on the stovetop? I am short on oven space.
I’m wondering how well these travel. I’m thinking of making them Thursday morning but won’t be eating until late afternoon. Any thoughts?
Is it ok to go ahead and add the balsalmic reduction or should you wait until JUST before serving?
These were such a hit for Thanksgiving that we might make them again for Christmas! We used craisins instead of raisins which made them a bit more festive. Highlyyyy recommend!
So happy you loved it and they made it to your Thanksgiving table!