Summer is just around the corner, and while some people call it the lazy, hazy, crazy days of the year, I typically have little lazy and hazy and a hellofalotof crazy. The insanity is due to the start of the field season in the vineyard, where the hours are long, I’m on the road a lot, and I spend all day in the heat. Because of that, I rely heavily on meal prep so I can have really healthy meals in my freezer (my homemade TV dinners).
For more tips, check out this post for my top tips to make meal prepping a breeze.
Recently, I posted a recipe for Balsamic-Bacon Roasted Carrots, which I have been enjoying in my pre-prepped meals. I also applied the same method to brussels sprouts, which are awesome after roasting. I love it when some of the leaves fall off and get really crispy. Cruciferous vegetables like brussels sprouts always taste awesome with bacon (on second thought, what doesn’t taste great with bacon!?)
Balsamic-Bacon Roasted Brussels Sprouts
4 oz bacon, diced
1 lb brussels sprouts, ends trimmed split in half lengthwise
1/4 cup minced shallot
1/2 tsp dried crushed rosemary
1 tbsp balsamic vinegar
2 tbsp minced fresh parsley
Salt and pepper, to taste
1. Preheat oven to 425 degrees F.
2. In a small skillet, cook the bacon until crispy. Set bacon aside, reserve drippings.
3. Place brussels sprouts on a parchment-lined baking tray. Toss with 2 tbsp bacon drippings (if there isn’t enough, use olive oil, or other preferred cooking fat). Season to taste with salt and pepper. Place the brussels sprouts cut-side down and roast 20 minutes.
4. In the skillet the bacon was cooked in, heat 1/2 tbsp bacon drippings (if there isn’t enough, use olive oil, or other preferred cooking fat). Add shallot and saute until tender and translucent. Stir in vinegar and rosemary and cook until slightly thickened, about 3 minutes.
5. Toss the brussels sprouts with the shallot mixture. Return brussels sprouts to the oven to roast, about 3-4 minutes. Remove from oven and top with bacon and parsley.