Brussels sprouts are my favorite vegetable and I know exactly why. Growing up, we would eat Brussels sprouts, but they were nothing like how I prepare them today. Back then, they were frozen and placed in the microwave or blanched in boiling water. By the time they made it to the dinner table, they were slathered in butter and salt and tasted like leafy, watery mush.
Fast forward 20 years after being reintroduced to them, I was shocked to discover they were nothing like I remembered. When it comes to Brussels sprouts, fresh is always better! Yes, they do take a little bit of time to prepare, as in, you need to clean them up a bit, but I’ve learned to really enjoy it. It’s almost meditative now. I slice mine in half after cleaning them and roast them in the oven with red onion. Drizzle over balsamic vinegar and throw in some crispy bacon for one of the best side dishes ever.
Where can I find Whole30 compatible bacon?
Now, many people ask what kind of bacon I use that is compatible on Whole30. My favorite bacon is Naked Bacon which is Whole30 Approved. Also, if you use code PINCHOFPRIDE you’ll receive a FREE pack of bacon with every order! Jalapeño and Chipotle are my favorite flavors – check them out for a great Whole30 option.
Glazed Balsamic Bacon Brussels Sprouts
- 3 cups fresh Brussels sprouts
- 5 strips bacon I used Naked Bacon
- ½ cup red onion, sliced
- 1 tablespoon avocado oil
- 6 dried Szechuan peppers
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
Prepare the Brussels Sprouts:
- Preheat oven and baking sheet to 425°F.
- Clean and halve Brussels sprouts and toss into a large mixing bowl. Slice red onion and add to bowl. Drizzle avocado oil and sprinkle with salt and pepper. Toss until lightly coated.
- Once the oven is preheated, remove baking sheet and pour Brussels sprouts onto pan. Lay face down to achieve maximum caramelization. Roast for 20-25 minutes until crispy yet.
Prepare the balsamic glaze:
- Preheat a pan to medium high heat on the stovetop. Slice bacon into bite sized pieces and add to hot pan, cooking until crispy. Drizzle balsamic vinegar and add dried Szechuan peppers to the bacon and bacon fat. Cook for 1-2 minutes until slightly reduced and thickened.
- Remove roasted Brussels sprouts from oven and place in large mixing bowl. Toss with balsamic bacon glaze and serve immediately.
Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!