Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam
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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
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 (I love a pop of sweetness with Brussels sprouts, particularly in my maple Brussel sprouts recipe).
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!
Psst – if you have an air fryer and want to try Brussels sprouts a different way, check out my Air Fryer Brussels Sprouts recipe!
More Foxes Love Lemons Favorites
Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam
Ingredients
For the Bacon Jam:
- ¾ pound smoked bacon cut crosswise into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 ½ large yellow onions finely chopped
- ½ teaspoon kosher salt
- ½ cup water
- 3 tablespoons apple cider vinegar
- 3 tablespoons light brown sugar
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground black pepper
- 2 teaspoons balsamic vinegar
For the Brussels Sprouts:
- 1 ½ pounds brussels sprouts stems removed, halved
- 1 ½ tablespoons extra virgin olive oil
For Serving:
- 1 ½ cups Greek yogurt
- ½ cup dried cranberries
Instructions
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.
- 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.
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.
- To serve, spread yogurt on large platter (or divide between individual plates). Top with brussels sprouts, dried cranberries and Bacon Jam.
Notes
- 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!
I cannot wait to try this for Thanksgiving. I wondered as I menú plan if I can make the bacon jam earlier in the week, then bring to room temperature? Or will that rob from the dish ws flavor or texture?
I’m all about prepping ahead, and this is a great idea, Laura! Absolutely make the bacon jam in advance, and then just bring it to room temp, yes!
I’ve been looking for more ways to use bacon jam! Love this idea!
So glad to hear that, Amy! Thanks for stopping by 🙂
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.
Thanks hon! I knew you would like this one 🙂
I CAN NOT WAIT TO EAT THIS!!!!!!
Thanks Lou!