Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam

Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam - A restaurant-quality side dish that you can easily serve at home. The whole family will eat their vegetables with this one! | foxeslovelemons.com

We go through a lot of Greek yogurt in this house, but very little of it involves the words granola, breakfast, fruit or sweet. Instead we use tubs and tubs of Greek yogurt to add a creamy element to savory dishes.

Most often, I love using yogurt as a base to roasted vegetable dishes. Not only does the creamy, tangy flavor pair perfectly with deeply earthy roasted veggies, but there’s something very “restaurant quality” about getting out a big platter (or even smaller side plates) and doing a “plop and smear” (a very technical term I learned from Top Chef) of yogurt, then topping it with the vegetables. It’s a beautiful presentation, and I like how each diner can sort of drag their fork through the yogurt and vegetables, combining the two as they eat.

Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam - A restaurant-quality side dish that you can easily serve at home. The whole family will eat their vegetables with this one! | foxeslovelemons.com

March is National Nutrition Month, and through my partnership with Milk Means More, Ill be bringing you recipes that highlight healthy eating through unique flavor combinations. For these Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam, I’m combining my beloved combo of Greek yogurt and roasted veggies with a few more unique elements that both bring a subtle sweetness to the dish: bacon jam and dried cranberries.

The stovetop bacon jam is made up of ingredients you probably already have on hand, including onions, brown sugar and cider vinegar. Simply cook the bacon, then cook the onions, then combine them and cook again until they take on a jam-like quality. You’ll love this bacon jam, not only on brussels sprouts, but on burgers, sandwiches, steaks and chicken, too!

Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam - A restaurant-quality side dish that you can easily serve at home. The whole family will eat their vegetables with this one! | foxeslovelemons.com

The dairy products used in this Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on FacebookPinterest, InstagramYouTube and Twitter.

Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

For the Bacon Jam:

  • 3/4 pound smoked bacon, cut crosswise into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 1-1/2 large yellow onions, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 cup water
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons light brown sugar
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons balsamic vinegar

For the Brussels Sprouts:

  • 1-1/2 pounds brussels sprouts, stems removed, halved
  • 1-1/2 tablespoons extra virgin olive oil

For Serving:

  • 1-1/2 cups Greek yogurt
  • 1/2 cup dried cranberries

Directions:

  1. Make the Bacon Jam: In large skillet over medium heat, cook bacon 8 to 10 minutes or until crisp, stirring frequently. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 2 tablespoons bacon drippings from skillet and return skillet to medium heat.
  2. Add butter, onions and salt to skillet. Cook 7 to 9 minutes until softened and lightly browned. Stir in water, apple cider vinegar, brown sugar, thyme, black pepper and bacon. Cook over medium heat 10 to 12 minutes or until most liquid is evaporated and mixture has a jam-like consistency. Remove from heat and stir in balsamic vinegar.
  3. Meanwhile, make the Brussels Sprouts: Preheat oven to 425 degrees F. Place brussels sprouts on rimmed baking pan; toss with oil. Transfer to oven and roast 22 to 24 minutes or until deep golden brown, stirring and turning occasionally.
  4. To serve, spread yogurt on large platter (or divide between individual plates). Top with brussels sprouts, dried cranberries and Bacon Jam.

Home Chef Tip: Add your bacon to a cold pan, and THEN turn on the heat. The bacon fat renders slowly this way, leading to super crispy bacon!

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

Stay Connected

6 comments

  1. I CAN NOT WAIT TO EAT THIS!!!!!!

  2. Someone who loves brussels sprouts I couldn’t imagine a better dish. The candied bacon jam was incredible. I would eat that on anything. So even a non-brussels sprout lover should enjoy the recipe. The Greek yogurt gave it the perfect tang. Nice job hon.

  3. I’ve been looking for more ways to use bacon jam! Love this idea!

Leave a Reply

Your email address will not be published. Required fields are marked *