Grilled Brussels Sprouts with Bacon and Balsamic
You should eat your vegetables – especially if they’re grilled, covered in bacon, and drizzled with a balsamic vinegar reduction.
- 1.5 lb fresh Brussels sprouts
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
- 1/3 cup good quality aged balsamic vinegar
- 4 slices thick-cut bacon cooked and crumbled
- 1.Preheat oven to 400°F. If using a grill, preheat it to medium-high. Discard the outer leaves of the Brussels sprouts and trim the bottom of the stems. Slice them in half and lay them in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat.
- 2.Place the baking sheet on the top oven rack and roast for 16-20 minutes or until nicely browned. If using a grill, place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.
- 3.While the Brussels sprouts are roasting, place the balsamic vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for about 15 minutes or until it is thickened and lightly coats a spoon.
- 4.Arrange the Brussels sprouts on a serving platter, drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.