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Roasted Brussels Sprouts with Bacon and Balsamic


These Roasted Brussels Sprouts with Bacon and Balsamic will be the talk of the table. They’re that good! It’s a simple side-dish that’s made with just 7 ingredients. The combination of perfectly roasted garlicky Brussels sprouts, balsamic vinegar, crisp bacon, tart cranberries, toasted pecans, and melty feta cheese is simply heavenly!

Add these Roasted Brussels Sprouts with Bacon to your Thanksgiving menu or any weeknight meal.

This is a recipe you’ll want to make more than once a year. So while they make for a totally scrumptious Thanksgiving side-dish, they also make for a tasty addition to really any meal this time of year. I like to keep the rest of the meal simple when I serve these Roasted Brussels Sprouts with Bacon and Balsamic so that they can be the highlight of the meal. And let me tell you, they will be! Serving them with a juicy pork chop or tenderloin and a baked sweet potato, makes for an incredibly satisfying and delicious meal. I know you and your family are going to love this recipe!

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Ingredients you’ll need to make Balsamic Brussels Sprouts with Bacon

  • Brussels sprouts – you’ll need about 1 1/2 lbs. of Brussels sprouts. Trimmed and halved or quartered.
  • Garlic cloves – minced or pressed. I like to use a garlic press to really squeeze out the flavor.
  • Olive oil or avocado oil – we like Primal Kitchen Foods oils.
  • Balsamic vinegar – adds so much flavor and caramelization. We like Primal Kitchens Balsamic Vinegar.
  • Bacon  – cooked to a crisp and chopped. Butcher Box is hands down our favorite bacon.
  • Pecans – toasted to perfection to add a nice crunch.
  • Dried cranberries – adds tartness. We like Patience Organic No Sugar Cranberries. Pomegranate seeds would also make for a tasty addition in place of the cranberries.
  • Feta cheese – goats cheese would also be incredibly tasty. Feel free to omit for dairy-free.
  • Sea salt and black pepper

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 Roasted Brussel Sprouts with Bacon, pecans, cranberries and feta cheese on a white serving platter.

Brussels Sprouts and Bacon recipe prep ahead tips

There are several steps you can do to prepare this dish the day before. The steps are as follows:

  • Wash, trim and halve the Brussels sprouts, toss them with the oil and garlic, place in a container or large zip-top bag
  • Cook the bacon and chop it
  • Toast the pecans

Now all you have left to do is roast the Brussels Sprouts for 20-25 minutes and add the remaining ingredients after roasting.

How to toast pecans

Place the pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes you’ll notice the nuts will start to give off a beautiful, nutty aroma. This is a good indicator that they are done.

How to store leftovers

If you’re lucky enough to have any, Roasted Brussels Sprouts with Bacon make for scrumptious leftovers! I love to serve them on a big harvest salad with leftover turkey or any portion of choice. To store leftovers, simply place them in a glass storage container and store in the refrigerator for up to 4 days. Serve warm or cold.

 Roasted Brussel Sprouts with Bacon and Balsamic on a white serving platter with a gold serving spoon.

Other Brussels Sprouts and Bacon recipes to try!

It’s time to give Roasted Brussels Sprouts with Bacon and Balsamic a try!

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Let’s Get Cookin’

Roasted Brussels Sprouts with Bacon and Balsamic

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 810 servings 1x
  • Cuisine: Side-dish
Roasted brussels sprouts with bacon and dried cranberries on a white serving platter

Ingredients

  • 1 1/2 lbs. brussels sprouts
  • 2 cloves garlic, minced
  • 3 Tbsp. olive oil or avocado oil
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 4 slices bacon, cooked to crisp and chopped
  • 3/4 cup pecan halves, toasted*
  • 1/2 cup dried cranberries (may sub pomegranate seeds)
  • 1/4 cup feta cheese (may sub goat cheese or omit for Whole30)

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash and trim Brussels sprouts, slice them in half from top to bottom or quarter if large.
  3. Mix together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss with Brussels sprouts.
  4. Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
  5. Toss with pecans, bacon, and cranberries. Top with feta.
  6. Serve warm.

Notes

To toast the pecans: In a small skillet over medium-low heat add the pecans and toss every minute or so for about 5-7 minutes or until pecans give off a nutty aroma. Watch closely as they can burn easily.

Nutrition

  • Serving Size: 1/10 of recipe (~1/2 cup)
  • Calories: 171
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 12g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 5g

Pin now, make later!

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen – the driving force behind the co-development of the The Real Food RDs brand.





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