Pan Roasted Brussel Sprouts with Bacon Chutney: A Perfect Holiday Side Dish
By: Merritt
Notes and Tips for Roasted Brussels Sprouts with Bacon Chutney:
This dish is super easy to make and reheats really well. If you are worried about oven and stovetop space, you can add this dish to the make-ahead list and just heat it in the oven for about 15-20 minutes the day of serving.
This can be made with sausage instead of bacon. The salt and fat from the sausage will be a similar flavor to bacon and will mix nicely with the vinegar.
If you would like this dish to be vegetarian, I recommend using button or Portobello mushrooms when making the chutney, they will have a nice consistency and taste quite good with the roasted brussels sprouts.
Why are my Brussels Sprouts not Crispy?
The most common reason that brussels sprouts do not crisp in the oven, is the pan is too crowded. When there are too many brussels sprouts on the baking dish, they will steam instead of crisp.
Use a flat baking sheet that does not have walls will help keep the brussels sprouts from steaming.
Why are Restaurant Brussels Sprouts So Much Better?
Restaurants have many methods for getting brussels sprouts really crispy. They usually use a lot more oil, sear the brussels sprouts before roasting, or they even fry them.
I recommend not crowding the pan as mentioned above, and using a low and slow method to help dry out the brussels sprouts.
Do You Need To Soak Brussels Sprouts Before Cooking?
No, you do not need to soak brussels sprouts before cooking. If you are worried about dirt or bugs that may be present be sure to trim and thoroughly wash you vegetables before baking them.
What Goes Well With Brussels Sprouts?
Brussels sprouts that are well seasoned (like this recipe) goes so well with many different side dishes and main courses and will definitely be a compliment on your table. I have listed below some good pairings for this vegetable side dish.
Roasted Sheetpan Squash with Goat Cheese, is an easy tray bake recipe that uses delicata squash and goat cheese for a creamy and delicious side. Its flavors would go well with the crispy brussels sprouts with the sweet notes from the bacon and onion chutney.
Roasted Sweet Potatoes with Fried Red Onions, is a simple roasted sweet potato dish that is a great pairing for any table!
Creamy Lemon Dill Chicken is a light and easy chicken recipe that would go great with roasted brussels sprouts.
Feel free to check out my other brussels sprouts recipe that is a soy marinated and roasted brussels sprouts recipe that is cooked with tuscan kale.
What is Bacon Chutney Made Of?
Similar to a jam, bacon chutney consists of a reduced fruit with spices, sugar, and vinegar but is often a little chunkier.
This bacon chutney uses reduced onions, brown sugar, and bacon as the base. I add reduced balsamic vinegar at the end as a drizzle but you can also mix it in while the ingredients are on the skillet.
How Do I Reheat Leftover Brussels Sprouts?
To make this dish taste just as good on the second or third day you are eating it, I recommend reheating in the oven. A microwave may create mushy or overcooked brussels sprout which can be hard to eat. Heat the oven to 375F and bake for about 15-20 minutes. Drizzle with fresh balsamic.
If you have a convection function for your oven or an air fryer, I recommend using! It will heat your brussels sprouts really evenly and will give you a nice crispy dish again.
How To Make Reduced Balsamic Vinegar:
Reduced balsamic is as simple as pour 3/4 to 1 cup of balsamic vinegar in pot and heating it until it thickens to a desired consistency.
Pour the balsamic in, when slightly bubbling, turn the heat to low and allow to simmer for about 15 minutes until thick and syrupy. The time it takes to thicken may vary slightly with size of the pan and how much sugar is in your balsamic vinegar to start.
As soon as it starts to thicken, remove from the heat or you may get a balsamic jelly!
Balsamic Glaze versus Vinegar:
Balsamic glaze is thicker than vinegar because it has been reduced to remove the water from vinegar. Vinegar is thinner and lighter.
You can make Balsamic glaze by following the steps in this post! If you have balsamic vinegar on hand, you can make balsamic glaze.
Recipe: Served 4-6
- 1 1/2 - 2 lb brussels sprouts Look for bright green and firm sprouts
- 3 Tbs olive oil for roasting + more as needed
- 1 yellow red onion or shallot works well too
- 4-5 strips of thick cut bacon
- 2 tsp garlic powder 1 finely minced garlic clove works well too
- 3 Tbs brown sugar Light or dark brown works
- 1/2 Tbs of instant coffee Usually available on the coffee or baking isle
- 1 tsp salt Plus more as needed
- 1/4 reduced balsamic vinegar, store bought or homemade
Directions For Roasted Brussels Sprouts with Bacon Chutney
Prepare and Roast The Brussels Sprouts
Preheat the oven to 375F. Use convection if you have the capability.
Wash the brussels sprouts. Trim and cut them into quarters, or in half if you have very small brussels.
Season with olive oil, garlic powder, and salt.
Bake the brussels sprouts until browned and crispy on the edges, about 25 to 30 minutes.
Make the Bacon Chutney
While the brussels sprouts bake: To a skillet over medium heat, add the bacon to cook.
Dice your onion and set aside.
Mince one garlic clove, set aside
When the bacon is cooked but not crispy, remove to drain on a paper towel.
Add the onion and garlic to the pan with any leftover bacon grease. If you have a lake of bacon grease, I suggest removing some of it.
Cook the onion and garlic until soft and translucent, about 7 minutes.
Chop and add the bacon, brown sugar, coffee, and an extra pinch of salt. Stir until combined.
Turn the heat down to low and let the chutney meld together.
Add the Bacon Chutney to the Roasted Brussels Sprouts
After the brussels sprouts are crispy, remove from the oven and add the chutney on top.
Toss until combined. Return to the oven for an additional 10 minutes.
Remove to a plate and drizzle with reduced balsamic vinegar. If making the reduced balsamic vinegar, see notes above.
Sprinkle with salt and enjoy!
Pan Roasted Brussels Sprouts with Bacon and Onion Chutney
Ingredients
- 1 1/2 - 2 lb brussels sprouts
- 3 Tbs olive oil, for roasting
- 1 yellow or red onion
- 4-5 strips of thick cut bacon
- 2 tsp garlic powder
- 3 Tbs brown sugar
- 1/2 Tbs of instant coffee
- 1 tsp salt
- 1/4 reduced balsamic vinegar, store bought or homemade
Instructions
Note: Nutritional information is an estimate. Exact counts will vary with ingredients used.