If you are not particularly a fan of Brussels sprouts this recipe just may win you over. The smoky flavor from the grill, the bacon, and the balsamic syrup make this side dish one to cheer about it. We enjoyed this last night for dinner, and I couldn’t wait for lunch so I could eat the leftovers.
Serve with grilled steak and mashed potatoes for an all-star meal.
- frozen or fresh Brussels sprouts (I used frozen) - about 14 ounces, trimmed and cut in half
- bacon, chopped - 4 ounces
- olive oil - 1/4 cup
- balsamic vinegar - about 1/4 cup
- kosher salt - 1 tsp. salt
- freshly ground pepper - 1/2 tsp.
- Heat grill to low to medium heat or preheat the oven to 400 degrees.
- Place the Brussels sprouts and bacon in a bowl.
- Add the olive oil, salt, and pepper and toss with your hands.
- Place vegetables on a vegetable grilling rack or grilling basket or if roasting, on a baking sheet.
- Place rack on grill turning about every 5-7 minutes until tender and bacon is done.
- If roasting, roast the Brussels sprouts for 20 to 30 minutes. Toss once during roasting.
- While veggies are cooking place balsamic vinegar in pan and heat to boiling reducing down to 1 Tbsp of syrup.
- Remove Brussels sprouts from the grill or oven, drizzle immediately with the balsamic vinegar and toss. Taste for seasonings and serve hot.