Roasted Brussels Sprouts with Bacon Balsamic Drizzle
By: McCormick Kitchens
Made With:
Bring big flavor to the holiday table with these Roasted Brussels Sprouts, tossed with crispy bacon and finished with a sweet-tangy balsamic drizzle. It’s a crowd-pleasing side that’s anything but ordinary—seasoned to perfection with the bold taste of McCormick spices.
Bring big flavor to the holiday table with these Roasted Brussels Sprouts, tossed with crispy bacon and finished with a sweet-tangy balsamic drizzle. It’s a crowd-pleasing side that’s anything but ordinary—seasoned to perfection with the bold taste of McCormick spices.
Key products
Instructions
- Preheat oven to 375°F. Mix oil, garlic and onion powder, salt and pepper in large bowl. Add Brussels sprouts, tossing to coat evenly. Spread on foil-line large baking pan sprayed with no stick cooking spray.
- Roast 25 to 30 minutes or until sprouts are lightly browned and tender, tossing halfway through cooking.
- Meanwhile, cook bacon in medium skillet on medium-high heat, about 2 to 3 minutes. Add shallot; cook 2 minutes longer until tender and bacon is crispy. Whisk in balsamic vinegar, mustard and cinnamon; cook and stir 1 minute until slightly thickened. Stir in cranberries. Remove from heat.
- Remove Brussels sprouts from oven. Drizzle with warm balsamic drizzle, tossing to coat. Transfer to serving platter and sprinkle with crumbled Feta to serve, if desired.
