Bacon-Balsamic Brussels Sprouts

There’s an important distinction between liking Brussels sprouts and liking Brussels sprouts made with bacon. Adding pork is a game-changer. Talk your most dubious guests into trying one bite, and you’ll have eager converts on your hands. And for those who like sprouts anyway, this dish makes them that much more loveable. This recipe, by professional cookbook author Jess Thomson, who lives with lupus, makes the perfect amount for a large gathering like Thanksgiving, but feel free to halve or quarter the recipe for a smaller group.
 
To make this recipe you will need a large, ovenproof skillet or 9-by-13-inch baking dish and a large spoon or spatula for stirring.
 
Nutritional information (per serving)*: Total Fat (1.7g); Carbohydrates (5g); Sodium (99mg); Sugar (2g); Fiber (2g); Cholesterol (3mg); Protein (3g)
 
 

 

• Pain and fatigue can be issues when prepping and cooking a larger meal. It’s a great idea to break up prep and cooking over multiple days if needed and look for recipes that don’t require a lot of active cooking time. This Brussels sprouts recipe only takes 15 minutes of active cook time. 
• If making ahead, let Brussels sprouts cool to room temperature, then cover and refrigerate overnight. To reheat, add vinegar and roast in a preheated 450-degree oven for about 10 minutes, or until sizzling.
• If you’re serving bread with the meal, heat it while the Brussels sprouts reheat or finish cooking. This will help maximize your energy and oven use. 

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.