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Crispy Bacon & Raspberry Vinegar Sprouts

Crispy Bacon & Raspberry Vinegar Sprouts

For the brussels sprout lovers, or even the sceptics, (like me) these caramalised raspberry vinegar onions and crispy bits of bacon take this humble vege to new heights.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 264

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Ingredients

1 kg brussels sprouts, trimmed & cut in half
6 slices of streaky bacon, diced
1 small brown onion, diced
2 cloves garlic, sliced
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp brown sugar
SIDS SALT & PEPPER to taste

Directions

Place the brussels sprouts on a large baking tray and drizzle with olive oil and season generously with SIDS SALT & PEPPER. Toss to coat, then make sure all the brussels sprouts are cut side down on the tray. Place in the oven to roast at 200°C for about 15–20 minutes until browned and tender. For the crispiest sprouts, leave them undisturbed while roasting.
While the sprouts are in the oven, heat a large fry pan over medium heat. Add the diced bacon and cook until crisp. Remove the crispy bacon from the pan, leaving behind all the rendered fat.
Add the onions and garlic to the same pan and sauté until golden. Turn the heat down to low, add the SIDS LOW SUGAR RASPBERRY VINEGAR and brown sugar and continue cooking until the vinegar is reduced. Season with SIDS SALT & PEPPER.
When the brussels sprouts are ready, remove from the oven and pour over the onions and top with the crispy bacon. Toss to coat then transfer to a serving dish – serve immediately.