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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
Level
Easy
Yields
4 servings
Cost
£1.27
Cuisine:
Main Ingredient:
Cooking Style:
Mood:
Ingredients
Servings
4
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
The Method
- 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
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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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