Bacon is great to add to Brussels sprouts. This is a great side dish that may make you rethink how you eat your Brussels sprouts.
Serves: Four to six
Time: 35 minutes
- 3 tablespoons balsamic vinegar
- 800g Brussels sprouts, trimmed and halved if too big
- 100g shortcut bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons pine nuts, toasted
Preheat the oven to 200°C.
In a large bowl, toss Brussels sprouts and bacon with oil and season with salt and pepper to taste. Spread onto a baking tray lined with baking paper and roast in the oven for 20 minutes. Toss and roast for another 10 minutes until tender.
While Brussels sprouts are in the oven, place vinegar in a small pan and simmer over medium heat. Vinegar will become syrupy and is finished when reduced by about half.
To toast the pine nuts, simply place on a dry frypan over medium heat for about two to three minutes. Stir around and keep an eye on them to prevent them from burning.
Once Brussels sprouts are ready, remove from oven and toss through with the balsamic reduction and pine nuts.