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Brussels Sprouts with Bacon, Roasted Garlic and Balsamic Glaze

Brussels Sprouts with Bacon, Roasted Garlic and Balsamic Glaze

Chef's notes

Who would have guessed pan roasted Brussel sprouts would be the vegetable most requested by our family on holidays? Then again, everyone knows everything is better with bacon!

Besides bacon, my recipe includes other wonderful and complementary flavors, mild and delicate pot roasted garlic, finished with sweet and tangy balsamic glaze.

Balsamic glaze is also tabled as a condiment.

Brussels sprouts are available at warehouse clubs. They come packaged, washed and trimmed in sealed 2 pound bags eliminating some of the prep work.

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Brussels Sprouts with Bacon, Roasted Garlic and Balsamic Glaze

Ingredients

2 pounds Brussels sprouts washed, outer leaves removed, and cut in half lengthwise
Pete's Garlic Oil, made with 1/2 cup olive oil, 4 or 5 garlic cloves, 1/2 teaspoon Tuscany seasoning and a pinch of red pepper flakes
1/2 to 3/4 pounds' thick cut bacon (I use 3/4 lb.)
Balsamic glaze, homemade (see my recipe) or store bought.

Instructions

Prepare Pete's Garlic Oil. Remove the rough tip of each garlic clove. Cut them in half lengthwise. Place them in a butter melting or other small pot with their skin still attached. Add Tuscany seasoning, red pepper flakes and 1/2 cup of olive oil. Heat on medium until it reaches a simmer. Lower heat just enough to maintain a low simmer.
Remove skins when they are released. Eventually garlic will tan, become very soft and lose all bitterness. You can hasten the process with slightly higher heat but make sure the garlic doesn't burn. This can also be done well ahead of time until needed.
Stack bacon and cut strips in half lengthwise. Slice them vertically about 1/4 inch wide.
Stir garlic oil and seasoning. Gently mix the Brussel sprouts in a bowl with enough flavored oil to coat them well. Try not to detach leaves. Empty the bowl onto a cookie sheet with sides. Arrange sprouts in a single layer and discard loose leaves (they are vulnerable to burning). Distribute cubed bacon on top and place the sheet in a preheated 400º oven.
Mash garlic cloves with remaining seasoned oil. After the sprouts are cooked for about 20 minutes, combine the mashed garlic mixture into the Brussel sprouts and continue cooking. The Brussel sprouts are done when their edges begin to blacken. Check them often and flip as necessary. Once they start to brown, they cook rapidly. Adjust for salt using Tuscany seasoning.
Remove Brussel sprouts to a heated serving platter and drizzle with balsamic glaze.

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