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Roasted Pictsweet Brussels Sprouts With Bacon, Onions and Balsamic Vinegar


Veggies are a great everyday staple in the freezer section, since they're picked at the peak of ripeness, locking in their nutrients and flavor. Even in the dead of winter, they're free to become a dinner party-worthy side, as is the case with these Pictsweet brussels sprouts, which are tossed with balsamic vinaigrette, crumbled bacon, onion, and garlic, and roasted until just tender. Best of all, they're ready in a flash.

Roasted Pictsweet Brussels Sprouts With Bacon, Onions and Balsamic Vinegar

Serves 6

Special equipment: Large baking sheet, foil

Active time: 5 minutes
Total Time: 20 minutes


2 10-ounce bags frozen Pictsweet baby Brussels sprouts
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 small onion, minced
2 cloves garlic, minced
Kosher salt and cracked black pepper
5 slices bacon, cooked and crumbled


Adjust oven rack to lower-middle position and preheat oven to 425°F.

Place Pictsweet Brussels sprouts, olive oil, balsamic vinegar, onion and garlic in a large bowl. Season with salt and pepper and toss to combine.

Spread in a single layer on a large, foil-lined baking sheet and transfer to the oven to roast until the Brussels sprouts and onions begin to get tender, 10 minutes. Add bacon, toss to combine and return to the oven to cook for about 5 minutes more, or until vegetables start to caramelize.

Remove from oven and taste and adjust seasonings, if required. Transfer to a bowl and serve family-style.

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