Festive Glazed Brussels Sprouts With Bacon

November 7, 2017

Brussels sprouts are in season and are excellent as a Thanksgiving
side dish. Purchase them on the stalk, if possible. If your greengrocer
offers them loose, choose firm sprouts and avoid  softer ones.




1.5 pounds Brussels sprouts, trimmed , cut in halves or

quarters as needed to uniformity

4 oz Canadian bacon, diced into 1/4 inch pieces

1/4 cup Lucero Coratina Extra Virgin Olive Oil 

1.5 tsps Maldon English Flake Salt or other sea salt

freshly ground black pepper to taste

1 Tbsp.  Lucero Balsamic Vinegar Glaze



Preheat the oven to 400° F


1-  Place the trimmed and cut brussels sprouts on a sheet pan.

It’s okay to include some of the loose leaves, which become

crispy when roasted.


2-  Add the bacon, olive oil, salt, and pepper to taste. Toss

thoroughly to mix the ingredients, and spread onto the

sheet plan in a singlelayer.


3-  Roast the Brussels sprouts for 20 to 30 minutes, until  tender

and the bacon is cooked. Toss once during roasting.


4-   Remove from the oven, drizzle immediately with the balsamic

vinegar glaze and toss again. Taste and adjust seasonings.


Serve hot.


Taste Notes-Coratina is Lucero Green Label-Robust




Print Article

Leave a Comment