Balsamic and Bacon Roasted Brussel Sprouts

The Brussels Sprout is a great cold weather crop and has long been popular in Brussels, Belgium, from which it gained its name!

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CHARLOTTE – Thanksgiving is upon us, why not try a new recipe to celebrate!  Brussel Sprouts have gotten a bad wrap, but when prepared correctly can be a gem of a side.  This recipe is easy to make, with minimal ingredients and adds an additional flavor of balsamic vinegar that changes the complexity of the dish- try it!!

Balsamic and Bacon Roasted Brussels Sprouts (yield 6-8 servings)

Prep Time: 25 Minutes | On the Table: 45 minutes

3# Brussels Sprouts, Fresh

3 tablespoons Olive Oil  | Sea Salt and Fresh Milled Pepper

½ teaspoon Thyme- chopped, fresh  |  1 teaspoon Oregano- chopped, fresh

8 ounces Applewood Smoked Bacon- Thick Cut

4 Shallots- large, peeled  |  8 garlic pods, peeled  |  2 tablespoons Balsamic Glaze

Method:  Preheat oven to 375 degrees.  Stack your bacon one on top of each other, group into in stacks of 5 piece and cut it into half-inch pieces.  In a large sauté pan, over medium-low heat, place the bacon and slowly cookoff into “lardons” stirring occasionally until you have caramelized bacon bits.  While you are cooking the bacon off, slightly trim the bottom of the brussels sprouts, then cut them in ½.  Cut the shallots into 1/8ths and the garlic pods in half.   In a stainless steel bowl, place the brussels, olive oil, garlic, shallots, thyme, oregano, 2 teaspoons of sea salt and 10 grinds of the pepper mil.  Toss well and place on a parchment-lined sheet pan.  Bake in the oven for 20 minutes.

Once the timer rings- remove the brussels sprout mixture.  Carefully add the bacon into the brussels mixture and a small amount of bacon fat.  Place back in the oven for 5 additional minutes.  Remove and place into a serving platter and drizzle with balsamic glaze and serve right away!

May your Thanksgiving Holiday Table be filled with great Food, Family, Friends, celebrations for those who are new to the table and memories of those who are missing.  Let those of us who have much and those who have little gather at this welcoming table. Now more than ever, with kind hearts, let us all give thanks for our Blessings, and have Grace for Acceptance and Mercy for All…Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!