Countdown to Thanksgiving – Balsamic Roasted Brussels Sprouts

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Balsamic Roasted Brussels Sprouts

I don’t think I ate a single Brussels sprout as a child. (I can totally understand why. I wouldn’t have wanted to try to convince me to eat those when I was a lass.)  I heard quite a lot about them as a child. They were the scary, horrible, nasty things you had to eat when you went to your grandmother’s house. Then she’d pinch your cheeks.

Well, surprisingly my grandmother never fed me brussels sprouts either. (I did eat some other questionable things at both my grandmother’s homes, however.)

So when I tasted them for the first time and they were actually delicious, I felt a bit cheated by sit-coms. All those lies. They aren’t the worst thing in the world.

I know lots of families that eat brussels sprouts for the holidays. I’m not sure what make them holiday worthy, except that they are deceptively yummy.

What is with them being brussels sprouts? Not just brussel sprouts? It doesn’t feel right typing the extra “s.” Like those little cabbages are just trying to be pretentious.

Balsamic Roasted Brussels Sprouts

Everything I said up there. Maybe I lied. I do think brussels sprouts boiled may be terrible. But…

In this recipe you roast the brussels sprouts. Roasting invariably brings out the natural sweetness in veggies. Roasting is pretty much magic.  And bacon? It invented magic.

I love Trader Joe’s “ends and pieces” bacon. It is a package of the odd sized pieces that are left over from the nice packages of bacon strips. It was an awesome find. First of all, it has great flavor. Second of all, it is nitrate free. Third of all it’s cheaper than regular bacon (although you do get really random sized pieces, but that seems like the name of the game.) It’s great stuff if you are in need of chopped pieces of bacon and not whole slices.

To seal the deal the roasted brussels sprouts are drizzled with balsamic vinegar. I love that stuff. No really, I do.

There is the subtle sweetness of the sprouts, the salty goodness of the bacon and the earthy sweetness of the vinegar.

Score one for brussels sprouts!

balsamic roasted brussels sprouts

Make sure you include a few of the loose leaves that fall off the sprouts. Those get just a little crunchy and are my favorite little bits.

Countdown to Thanksgiving – Balsamic Roasted Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 4-6

Countdown to Thanksgiving – Balsamic Roasted Brussels Sprouts


  • 1 1/2 pounds brussels sprouts, washed, trimmed and cut in half through the core
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 4 ounces thick cut bacon, chopped in 1/4" pieces.
  • 2 tablespoons balsamic vinegar


  1. Preheat oven to 400
  2. Toss brussels sprouts with olive oil, salt and pepper. Add bacon and toss to evenly distribute. Spread in a single layer on a baking sheet.
  3. Roast for 20-30 minutes until outer leaves are starting to darken, the sprouts are just tender and the bacon is cooked.
  4. Remove from oven. Drizzle balsamic vinegar over sprouts and toss gently to coat.
  5. Serve warm.

Recipe Source: Adapted from Ina Garten’s Balsamic Roasted Brussels Sprouts

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