We eat a ton of discount vegetables in our home thanks to the deep discounts in our local grocer’s produce section each week. My eyes are light lasers zeroing in on the bright orange stickers. $1.99 for a bag of Brussels sprouts? Into the cart! You should see my level of stalking excitement when I witness the produce manager stamping sale stickers on packages portobellos or fresh herbs.
Because I often buy so many veggies, I try to cook them up different ways: grilled, roasted, sautéed, and raw. Roasted Brussels Sprouts with Turkey Bacon and Balsamic are like little savory cabbages caramelized in savory, tangy flavor. Grab a baking sheet and get to roastin’!
Roasted Brussels Sprouts with Turkey Bacon and Balsamic
- 1 1/2 lbs. Brussels sprouts (trim off the bottom stems)
- 4-5 diced turkey bacon strips
- 1/2 diced (medium-large chunks) sweet yellow onion (optional)
- 2-3 T. olive oil
- 1/3 c. balsamic vinegar
- heavy pinch salt
- heavy pinch pepper
- Heat oven to 400 degrees.
- Rinse the Brussels sprouts and trim off their stem ends. Discard any brown leaves.
- Dice the turkey strips.
- Dice the onion into medium to large chunks. (optional)
- Toss all veggies in a large bowl with olive oil and salt and pepper.
- Pour veggies on to a large ungreased cookie sheet or baking pan.
- Top with chopped turkey bacon.
- Roast Brussels sprouts for 8 minutes. Open oven, remove pan and rotate Brussel sprouts using a spatula. Add the balsamic vinegar. Return to the oven and finish roasting for 8 additional minutes.
- Serve hot.