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This is by far our new favorite Brussels Sprouts recipe! The bacon is a must we tried it again without it and it’s just not the same.

Balsamic Brown Sugar Brussels Sprouts

Adapted from Sweetpea Lifestyle)


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Half pound of fresh Brussels Sprouts, cut into quarters

5-6 slices of Bacon, cut into bite size pieces

2 Tbs Olive Oil

Pinch of Salt & Pepper

2 Tbs Brown Sugar

1 Tbs Aged Balsamic Vinegar (the super thick stuff!) + more drizzled over


Begin cutting your bacon into lardons, the fancy French way of saying pieces. Separate and place on a half sheet pan. Turn your oven to 400˚ and put the pan of bacon in while it preheats.


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Quarter your sprouts while the bacon gets all crispy and beautiful. Coat the sprouts with Olive Oil, salt, and pepper. {The oil is there to help the salt & pepper stick!} Once the bacon is done, remove from pan to drain on a paper towel.


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Add the sprouts to the pan and place back in the oven for 12-15 minutes. Turning a couple times. You want each sprout to become brown and crunchy on the sides. Not burned. Just dark, crunchy.


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During the last 3 minutes of cooking, add bacon and sprinkle two tablespoons of brown sugar over the top along with the one tablespoon of aged balsamic vinegar. Toss to coat and place back in oven for 3 minutes.


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Remove and place in serving dish. Drizzle extra vinegar over the top as desired.

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