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Glazed Brussels Sprouts with Bison Bacon

Glazed Brussels Sprouts with Bison Bacon

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
The Bison Council

The Bison Council

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

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Original recipe yields 8 servings

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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

Directions

  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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Reviews

Bibi
1

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.

paphruk
0

paphruk

1/2/2014

I made this for our Christmas dinner. The only difference is that I used pancetta for my bacon. There was nothing left.

RainbowJewels
0

RainbowJewels

9/6/2013

This was very good. If you haven't tried Bison yet, what are you waiting for? I have made a recipe similar to this one that calls for Pancetta instead of Bison Bacon. I'm happy to say that I liked this even better. I did want a bit more salt & pepper on top, but that's just me. These were yummy and I'll be making them again. Kudos to the Bison Council for sharing a great dish.

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