Brussels sprouts may not be one of our most exciting vegetables but they actually dress up quite nicely and hold surprisingly well. Sprouts’ deep green color and mild sweetness make them a welcome addition to a holiday table—especially one laden with a joyous abundance of rich starches.
Did you know sprouts, or buds, grow on a tall main stem that’s protected by larger green leaves? Like many of their cabbage cousins they have great holding power and can even be overwintered. Lacking refrigeration, the entire plant can be buried in hay or a pile of leaves and when the mood strikes pluck off the buds as needed. These days, consider storing your brussels sprouts in the refrigerator for up to 4 weeks and just prior to preparation give them a quick wash.
With so much focus on the meal’s main event, we are all looking for tasty, no fuss vegetables that can pull their own weight. In this solution, an easy oven roast requires little attention and serves to accentuate the brussels sprouts’ inherent sweetness. Top them off with a crowd pleasing duet of caramelized onion and smoky bacon and finish with a light drizzle of balsamic vinegar for a perky sweet and sour lift.
Roasted Brussels Sprouts with Bacon and Onions
1 pound brussels sprouts, or more, trim and cut in half lengthwise if large
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
3 slices pepper bacon (or more!), cut into strips
1/2 red or sweet onion, peel and slice
1-2 teaspoons balsamic vinegar
- Preheat oven to 425°. Line a baking sheet with foil.
- Toss the brussels sprouts with olive oil, salt and pepper. Roast 20 to 30 minutes, turning occasionally to color on all sides.
- Meanwhile, in a sauté pan, brown the bacon until crisp, remove and drain on toweling. Retain enough bacon drippings to coat bottom of pan and add the onion. Sauté the onion until it softens and begins to color. Add the roasted sprouts and heat quickly. Drizzle lightly with balsamic vinegar, top with bacon and onion. Serves 4.