1 pound Brussels sprouts halved

4 strips bacon cut into 1 inch pieces

1 Tbsp coconut oil

1/2 cup balsamic vinegar


1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.

2. Place the Brussels sprouts and diced bacon on the baking sheet, spread around with coconut oil, in a single layer.

3. Place them on the middle rack of the oven. Roast the dish for 30-35 minutes, or until the Brussels are cooked through and crispy.

4. Meanwhile, add the balsamic vinegar to a pot over high heat on the stove.

5. Boil the vinegar until it reduces to about 2-3 Tablespoons. You’ll know its done when it turns into a syrupy consistency and easily coats the back of a spoon. Be careful, this mixture can burn fast and you won’t be able to use it so watch it closely as it cooks.


Print recipe

Print recipe

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