Brown Butter Brussels Sprouts with Bacon and Balsamic Vinegar

Roasted Brussels sprouts are elevated with rich brown butter, crispy bacon, and a tangy balsamic glaze. A delicious and easy side dish!

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.27/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack•Side Dish

Cuisine:

British

Main Ingredient:

Pork

Cooking Style:

Quick & Easy•Roasting

Mood:

Comfort Food

Ingredients

Servings

1.5lbsBrussels sprouts(trimmed and halved)

£1.50

6slicesBacon(cut into 1/2-inch pieces)

£2.00

4tablespoonsUnsalted butter

£0.60

2tablespoonsBalsamic vinegar

£0.25

2clovesGarlic(minced)

£0.10

0.5teaspoonSalt(or to taste)

£0.60

0.3teaspoonBlack pepper(or to taste)

£0.05

Total Cost

£5.10

£1.27 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Place the bacon in a large skillet or Dutch oven over medium heat. Cook until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
3.
Add the Brussels sprouts to the skillet with the reserved bacon fat. Season with salt and pepper. Toss to coat. Spread the Brussels sprouts in a single layer on a baking sheet.
4.
Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
5.
While the Brussels sprouts are roasting, melt the butter in the same skillet or Dutch oven (after removing some bacon fat if there is too much) over medium heat. Cook, swirling constantly, until the butter turns a golden brown and has a nutty aroma, about 3-5 minutes. Be careful not to burn the butter.
6.
Stir in the minced garlic and cook for 30 seconds, until fragrant. Remove from heat.
7.
Once the Brussels sprouts are roasted, add them to the skillet with the brown butter and garlic. Add the cooked bacon and balsamic vinegar. Toss everything to combine.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (213g)

465 kcal / 1945 kJ

Carbs

22g

8% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

620 mg

27% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For extra crispy Brussels sprouts, make sure they are dry before roasting.

Adjust the amount of balsamic vinegar to your preference.

If you don't have bacon fat on hand, you can use olive oil or another cooking oil to roast the Brussels sprouts.

Add a sprinkle of red pepper flakes for a touch of heat.

Serve immediately for best flavor and texture.

Cooking Equipment

Oven

Large Skillet or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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