Glazed Brussels Sprouts with Bison Bacon

Glazed Brussels Sprouts with Bison Bacon

5
The Bison Council 0

"Roasted Brussels sprouts are finished in a balsamic and garlic glaze and served with bison bacon pieces."

Ingredients 50 m {{adjustedServings}} servings 108 cals

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Nutrition

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  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside.
  2. Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice.
  3. Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup. Add Brussels sprouts to skillet; stir to coat.
  4. To serve, sprinkle bison bacon pieces over Brussels sprouts.
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Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
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Reviews 5

  1. 7 Ratings

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Bibi
9/8/2013

This recipe is right on target for roasting Brussels sprouts. I'm still learning to like this popular vegetable, but it's not really high on my favorites list yet. The glaze is nice, and the bison bacon is really different. It's not exactly bacon, but it is a good alternative, health-wise, and it adds texture to the dish.

Margarita
11/27/2014

Super easy to make ans quick. Highly recommend.

Momof3
11/22/2014

I also made this as a side dish for Christmas dinner using regular bacon. Everyone enjoyed these, even the picky veggie eaters! There was nothing left and everyone wanted the recipe! I will be making these again this year, Thank You