These roasted bacon walnut brussel sprouts are an easy side dish full of sweet hearty flavors! The sprouts are roasted in lemon juice and olive oil before being drizzled with a bacon walnut reduction and then quickly roasted again! You can’t go wrong with this tempting side, even brussel sprout haters will love this dish!
I have to admit that I am not a fan of brussel sprouts at all. I was so turned off by them that it took me 30 years before I even tried them for the first time. My best friend got me to try her brussel sprouts one night at her place (she just happens to be an amazing cook!) and I loved them. That opened the door to me trying a few other brussel sprouts here and there, but nothing compared to the besties dish (actually, they all tasted just awful!).
Then one night, the Hubster asked if I could make brussel sprouts with dinner and I blank-stared at the phone that I was talk to him on for a long while. How the heck am I going to make brussel sprouts taste remotely okay? Well, start with the brussel sprouts that you know ya like, bestie’s brussel sprout recipe, and then roll from there.
I always love a balsamic reduction drizzled on roasted veggies, so I thought, why the heck not on these little weird green balls? So I made up my famous balsamic reduction with finely ground walnut and bacon cooked into it for savoury nutty hints, and drizzled the crap out of the brussel sprouts while they were roasting!
The end result comes out amazing every time. Roasted brussel sprouts that are warm and crisp (and not slimy!), with a smooth sweet reduction that is mellowed out with the hints of the bacon and walnut. Yum! And the best part? They’re so dang easy to make!
- 3 cups brussel sprouts, cleaned, trimmed, and halved
- 1 tsp lemon juice
- 1-2 TBSP olive oil
- 1 TBSP fresh honey
- 1/8 cup bacon, finely processed in food processor
- 1/8 cup walnut, finely processed in food processor
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- Preheat your oven to 400*F. Set out a 4-sided baking sheet and line with tin foil.
- Place the brussel sprouts in the baking sheet and evenly coat with the olive oil, lemon juice, salt, and pepper. Bake for 15 minutes.
- While the sprouts are cooking, combine the vinegar, honey, bacon, and walnut in a small sauce pan over medium heat. Allow to simmer and continue simmering until the liquid is about half of the original volume. Remove from heat.
- Take the brussel sprouts out of the oven and stir to rearrange the sprouts. Drizzle the reduction on top of the brussel sprouts and cook for another 10-15 minutes.
- Place in a serving bowl and top with extra bacon and walnut crumbles!