Servings: 10 to 12
Prep Time: 15 min
Cook Time: 30 min
10 slices bacon, chopped
3 pounds Brussels sprouts, quartered
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 cup balsamic vinegar
2 tablespoons firmly-packed brown sugar
1 teaspoon Dijon mustard
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Cook the bacon until crisp in a large skillet. Remove the bacon using a slotted spoon, and drain on paper towels. Reserve 1/4 cup drippings in the skillet.
Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the prepared baking sheet and bake until tender, about 20 minutes.
Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon. Serve immediately.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.