This post is sponsored by Wegmans Food Markets. All opinions are my own.
There is no better time to create rich veggie dishes than during the holidays. Plus, we’re making the holidays a whole lot easier this year by using Wegmans Instacart service. I ordered all of my ingredients for this braised Brussels sprouts side dish on my commute home from work, so I knew the groceries would be at my house right when I got home.
If you haven’t tried a grocery delivery service yet, you’ve got to try it this holiday season. It is so convenient and saves this busy working mommy a lot of time. To use Instacart at Wegmans, visit instacart.wegmans.com or you can download the Instacart App. From the app or via the online site, you can fill your virtual cart with all your favorites from produce to meat to frozen foods to specialty cheeses and bakery items. You can even add your Wegmans Shoppers Club number at checkout to receive extra discounts and choose the delivery time. You can get the items delivered within one hour, two hours, or up to seven days in advance, which is so convenient.
Bacon-Braised Balsamic Glazed Brussels Sprouts
1 ½ lbs. Brussels Sprouts, Halved
4 oz. Bacon, Chopped into small squares
1 Clove of Garlic, Peeled and Smashed, plus 2 Cloves, Roughly Chopped
4 Sprigs of Thyme
2 Cups Low-Sodium Chicken Stock
3 Tbsps. Balsamic Vinegar
½ Cup Grated Parmigiano-Reggiano
1 Cup Panko Bread Crumbs
2 Sprigs Rosemary Leaves, Chopped
Extra Virgin Olive Oil
Preheat oven to 350 degrees F.
Set a large pan over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Next, add the smashed garlic clove, thyme sprigs, and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
After the Brussels sprouts are done the cooking, put them in oven safe dish. Toss bread crumbs with rosemary, thyme leaves, and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle the breadcrumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.