Latest recipes

Roasted Chicken with Bacon-Glazed Brussels Sprouts and Caramelized Onions

Roasted Chicken with Bacon-Glazed Brussels Sprouts and Caramelized Onions


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat the oven to 375 degrees F.

Heat 1 tablespoon of bacon fat in a large skillet over medium-low heat. Cook the onions with a pinch of salt until soft, about 10 minutes. Add the sherry vinegar and 1 teaspoon of the maple syrup. Cook for another 5 minutes.

Meanwhile, spread the Brussels sprouts out on a sheet pan. Coat with 2 tablespoons of the bacon grease and season generously with salt and pepper. Top with the caramelized onions.

Lay the chicken out on a cutting board breast-side down. Using a sharp knife or a pair of kitchen shears, cut down each side of the backbone. Remove it and save for another use, such as making stock.

Season the cut-side of the chicken with salt and pepper. Place it cut-side down on the sheet pan pushing the Brussels sprouts to the sides. Thoroughly dry the chicken skin with paper towels and then pour the remaining bacon fat over it, rubbing with your fingers to coat thoroughly. Season generously with salt and pepper.

Roast uncovered for 30 minutes. Remove the vegetables to a heat- proof bowl and drizzle with the remaining 1 tablespoon maple syrup. Cover tightly with foil to keep warm.

Return the chicken to the oven and roast until cooked through to an internal temperature of 165 degrees F, about another 15 minutes. Allow it to rest for 5 minutes before cutting into pieces. Serve with the Brussels sprouts.


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

There’s actually a great story behind this sprout recipe.

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.

Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”

And then I promised him he could ditch the rest on his plate in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe. Winning!

I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.

To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:

  • bacon
  • yellow onion
  • brussels sprouts
  • garlic (not pictured)
  • kosher salt
  • freshly ground black pepper
  • balsamic glaze (homemade or store-bought)
  • minced fresh parsley

Start by lightly spraying a large 12-inch skillet (one that has a lid) with olive oil and add in the 4 strips of diced thick-cut bacon. Heat on medium and cook for 5 minutes.

Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.

Place the first layer of brussels sprout half cut-side down into the pan, before adding the rest in. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts for about 8 to 10 minutes.

After 5-8 minutes, stir and appreciate the golden underside of those sprouts!

Gorgeous!

Add the bacon and onions back in along with 2 cloves minced fresh garlic, Season with a few pinches of kosher salt and lots of black pepper. Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.

Remember, nobody likes soggy sprouts… nobody.

Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.

Everything should be nicely coated in that tangy glaze.

Serve on a platter with a sprinkle of minced fresh parsley.

That’s it! A simple side dish packed full with flavor and BACON. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!

Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!



Comments:

  1. Moubarak

    Amazing topic, they are very interesting))))

  2. Kaylyn

    I think they will help you find the right solution. Don't be upset.

  3. Vudogore

    I'm sorry, but I think you are wrong.

  4. Baylen

    what should of this?

  5. Kaktilar

    Between us, I would have gone the other way.

  6. Yakout

    It has surprised me.

  7. Fearnhealh

    Sorry to interrupt you, but could you please describe in a little more detail.

  8. Shakacage

    Prompt, where to me to learn more about it?



Write a message