The first time I made this dish was for Thanksgiving last year. Knowing that Brussels sprouts are somewhat polarizing, I was a bit nervous about it. Turns out, I had no reason to be. My niece told me she loved them so much, she wanted the recipe. And she isn’t really a fan of the sprouts. Thrilled, I quickly sent her the recipe. Or so I thought. The next day I received a message thanking me for the recipe, but kindly informing me I had the wrong number. I did eventually get the right number and sent it to my niece, as intended. And now, you have it, too.
Ingredients:
2 pounds Brussels sprouts, washed, dried, trimmed, and halved
3 slices thick-cut bacon, chopped
1/4 cup olive oil
4 cloves garlic, minced
Salt and pepper, to taste
3 tablespoons balsamic glaze
Directions:
1.) Preheat the oven to 425 degrees Fahrenheit and spray a 9″ x 13″ casserole dish with non-stick cooking spray.
2.) Place Brussels sprouts in the dish along with bacon pieces and garlic. Pour olive oil over and season with salt and pepper to taste. Mix and lay out in a single mixture. It is okay if some sprouts overlap.
3.) Place sprouts in oven and roast for 25 to 30 minutes, until all sprouts are soft and some are slightly charred.
4.) Remove from oven and drizzle with balsamic glaze.
5.) Serve and enjoy!