Brussels sprouts haters, don’t leave!
I swear, this recipe will make you a brussels sprouts LOVAH.
I don’t think I will ever prepare them any other way.
I mean, you’re bound to be led to good things any time you sauté garlic in bacon fat…
Thanks to my friend Jan for the idea (Note to you all: always trust recipes from a mom of six boys)!
- 1 ½ lbs. fresh brussels sprouts, cleaned and halved
- 1 Tbsp. butter, melted
- 3 Tbsp. good-quality balsamic vinegar
- 3 large cloves of garlic, slivered
- 4 strips thick-slice bacon (preferably nitrate-free), diced
- 2 Tbsp. capers
- Juice of 2 lemons
Preheat oven to 350⁰F.
Toss brussels sprouts in a large bowl with melted butter and balsamic vinegar. Transfer to a baking sheet lined with parchment paper or foil. Roast for 35-40 minutes or until lightly caramelized.
Meanwhile, prepare the sauce and bacon:
Heat a large, wide skillet over medium high heat and add the bacon. Cook about 5 minutes or until crispy, stirring occasionally. Transfer the bacon to a plate with a tongs or a slotted spoon. Leave the bacon fat in the pan.
Return pan to medium heat. Add garlic and cook until light brown, about 45 seconds, while constantly stirring. Add lemon juice and capers and stir, scraping up the brown bits at the bottom. Lift up the sides of the parchment paper or foil and dump the brussels sprouts to the pan. Add the bacon and toss to combine. Transfer to a platter or bowl and serve, or keep warm in the turned-off oven until ready to serve.
*The dish is so flavorful that it doesn’t need salt and pepper, but feel free to season with s&p if so desired!