Bacon Balsamic Brussel Sprouts

"Brussels sprouts, while a more unpopular vegetable, are extremely nutritious and provide fiber, B vitamins, and vitamin A. They provide cellular energy, aid eyes, and immunity health, and are a decent form of plant-based protein. While being a notoriously hated vegetable, this dish is the perfect way to change people's minds. Cut the bitterness of this stalk vegetable with some delicious bacon and pair it with balsamic vinegar to create a dish no one will believe contains Brussels sprouts."

"When finished, you should have about 3 tablespoons remaining in the pot. Add the diced onion to the pan and cook on medium heat for 2-3 minutes. Add the crispy bacon back to the pan, give it a stir and turn off the heat. When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon and drizzle with the balsamic reduction. Stir everything together and serve."

Brussels sprouts are nutrient-dense, offering fiber, B vitamins, vitamin A, cellular energy support, eye and immune benefits, and plant-based protein. Roasting quarters of Brussels sprouts at 425°F with oil, salt, and pepper for 25–30 minutes produces caramelized flavor. Crispy bacon cooked separately is drained, with one tablespoon fat retained for sautéing diced onion. Balsamic vinegar is reduced to a syrupy glaze, then combined with bacon and onions and tossed with roasted sprouts. Optional additions include dried cranberries or pomegranate seeds for color and texture, or nuts for crunch and richness. The recipe is dairy-free, gluten-free, and nut-free.

Read at Alternative Medicine Magazine