Crispy Brussels Sprouts with Bacon, Pecans & Aged Balsamic

Brussels sprouts turn golden and crisp in a hot oven, while bacon makes this fall side dish hard to leave alone. A finishing drizzle of Cask 25 Aged Balsamic Vinegar adds richness and a sweet-tart edge. Add it after roasting so its flavor stays bright.

Serves: 6 as a side
Prep time: 15 minutes
Cook time: 20–25 minutes

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped into small pieces
• 1 tbsp olive oil
• 1/2 tsp kosher salt, or to taste
• Freshly ground black pepper
• 1/3 cup pecans, roughly chopped
• 1–2 tbsp Cask 25 Aged Balsamic Vinegar

Directions

1. Heat the oven to 425°F. Spread the Brussels sprouts and chopped bacon on a large rimmed baking sheet. Toss with olive oil, salt, and pepper, then turn as many sprouts cut-side down as you can. Leave space between the pieces; use two pans if crowded.
2. Roast for 15 minutes. Toss the sprouts and bacon, sprinkle on the pecans, and roast for another 5–10 minutes, until the sprouts have deeply browned edges, the bacon is cooked and crisp, and the pecans are toasted. Watch the pecans during the last few minutes so they do not burn.
3. Transfer everything to a serving platter. Start with 1 tablespoon Cask 25 Aged Balsamic Vinegar, toss gently, and add more to taste. Serve warm.

Make-ahead tip: Trim and halve the sprouts a day ahead. For the best crisp edges, roast just before serving and add the balsamic at the table.

Shop the featured Cask 25 Aged Balsamic Vinegar.