These aren't your ordinary sprouts!
If you’ve never had grilled Brussels sprouts, you’ve been missing out. And if you’ve never liked Brussels sprouts, prepare to be converted. This recipe includes instructions for “grilling” them in the oven as well as on the grill. Either way, they’re wickedly delicious!
And just when you thought the flavor of Brussels sprouts couldn’t get any better – deliciously browned and caramelized from high heat – we’re going to drizzle an almost candy-like homemade balsamic vinegar reduction over it, along with savory bits of bacon. That’s right, something upscale and fancy-schmancy combined with all the home-cookin’ goodness of bacon. Heaven meets earth; this recipe combines the best of both worlds. I’ll let you decide which is which.
First, gather up your ingredients – which is easy since you don’t need much to make this dish.
Preheat the oven to 400ºF, discard the outer leaves of the Brussels sprouts and trim the bottom of the stems. Slice them in half and lay them on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat. Place the baking sheet on the top oven rack and roast for 16-20 minutes or until lightly browned.
If using a grill, preheat to medium-high. Place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.
While the Brussels sprouts are cooking, prepare the balsamic vinegar reduction. You’ll need some good quality balsamic vinegar and a very small saucepan.
Simmer the balsamic vinegar over medium-low heat for about 15 minutes or until it is thickened enough to lightly coat a spoon.
Remove the Brussels sprouts from the oven/grill. Look at those gorgeous sprouts!
Arrange the Brussels sprouts on a serving platter. Drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.
Brussels sprouts the way they were MEANT to be eaten! Enjoy!
For more delicious eats, visit Kimberly’s food blog The Daring Gourmet.