Recipe Image

Balsamic Roasted Brussels Sprouts with Bacon

  • 20 m
  • 40 m
Diabetic Living Magazine
“This easy Brussel sprouts dish is flavored with intense balsamic and irresistable bacon. Simple and quick, you'll want to make this often!”


    • 1 pound Brussels sprouts, trimmed
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • ¼ teaspoon black pepper
    • ⅛ teaspoon salt
    • 2 slices bacon, crisp-cooked, drained, and crumbled (see Tip)
    • 2 teaspoons finely shredded lemon peel (optional)


  • 1 Preheat oven to 400°F. Cut large Brussels sprouts into lengthwise quarters or cut small sprouts in half. In a large bowl toss together sprouts, 1 tablespoon of the vinegar, and the oil until sprouts are lightly coated. Sprinkle with pepper and salt; toss to coat.
  • 2 Place Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 30 minutes or until sprouts become brown and tender, turning sprouts every 10 minutes.
  • 3 Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon peel.
  • Tip: To bake pork bacon, place slices side-by-side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked. Drain well on paper towels.
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