Brussels, Bacon, Balsamic

Roasted Brussels Sprouts
Bacon Shards, 18-Year Balsamic Vinegar of Modena

Thinking about my upcoming Thanksgiving menu, wondering if my nephews would try the Brussels sprouts this time around. Can Aunt GeeGee sell one of America’s most-disliked vegetables to 11 & 13-year-old boys?

Hmmm…maybe bacon would help, but not some puny bacon bits. This would have to be real bacon, the thick smoky meaty kind from my butcher, not the pre-packaged grocery store variety. And it would have to be substantial. Bacon shards. And I will drizzle it with the most heavenly vinegar, a vinegar older than both of them…rich and creamy, sweet and subtly sour, aged 18 years!

Stone at 6-years-old — Stone at 6-Years-Old

Who am I kidding? I know what their plates will look like…turkey, their grandma’s mashed potatoes, gravy, and shards of bacon (no Brussels sprouts in sight). Maybe I can get them to try my pumpkin risotto, it’s full of cheese after all.

Brussels, Bacon, Balsamic Recipe

Trim Brussels sprouts, then cut in half vertically. Toss with olive oil, salt, and fresh ground pepper. Place cut side down on a rimmed baking sheet and roast at 400°F until tender, about 25-30 minutes, taking care not to overcook.

Place roasted Brussels sprouts in a serving bowl, season with a bit more salt and pepper, add plenty of bacon shards, then drizzle with aged balsamic vinegar.

The vinegar is from my friends at Gourmet Attitude, purveyor of fresh truffles and truffle products. And specialty items, such as this exceptional 18-year Balsamic Vinegar of Modena.

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Brussels Sprouts

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