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Balsamic Roasted Brussels Sprouts with Bacon
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)
1Preheat 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.
2Place 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.
3Transfer 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.