INGREDIENTS
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- ½ pound cipollini onions, stem, and root ends trimmed
- 3 slices of thick cut bacon
- salt and ground black pepper to taste
- 1 lemon, cut into wedges
- ¼ cup of Balsamic Vinegar,
- 1 tsp Brown Sugar
- 32 oz chicken broth
All Recipes
Roasted Balsamic Brussel Sprouts
DIRECTIONS
- Preheat an oven to 450 degrees F (230 degrees C).
- Fill a large pot with chicken broth and bring to a rolling boil over high heat. Place Brussels sprouts in broth and cook for 5 minutes. Remove sprouts from broth and transfer to ice water to cool. Drain and pat dry. Set aside.
- Place onions in boiling broth; cook until nearly tender, about 10 minutes. Remove from broth, rinse with cold water, and pat dry. Set aside.
- Melt butter in an ovenproof skillet over medium heat. Add bacon and cook for 2-3 minutes. Stir in Brussels sprouts and onions; toss with butter and bacon to coat. Stir in salt and black pepper, brown sugar, and balsamic vinegar; cook for 2 minutes.
- Transfer skillet to the preheated oven and roast until golden and tender, 15 minutes. Garnish with lemon wedges and serve.
Total Preparation Time: 30 minutes