Balsamic Brussels with Bacon and Potatoes


As a new mom, I need meals that I can easily prep and pop in the oven. This meal is exactly that—minimal “cooking” involved! I love the sweet and savory combination of bacon and balsamic glaze with brussels. The yellow yukon potatoes are soft and the perfect compliment to this healthy, yet flavorful dish.

Yields: 3-4 servings



  1. Heat oven to 400 degrees. Line a cooking sheet with parchment paper and set aside.
  2. Trim stem from brussels sprouts and slice in quarters through the core. Place in a large bowl.
  3. Scrub the potato skins clean and blot them dry using a paper towel.
  4. Using the Slicing bade of the Veggie Bullet, slice potatoes into thin potato rounds, allowing them to enter the large bowl from the side chute. View Veggie Bullet demo videos here.
  5. Using the same blade, add uncooked bacon strips to the top Veggie Bullet chute and run the Slicing function, allowing the pieces to enter the large bowl through the side chute.
  6. Add avocado oil to the bowl and season with salt and pepper.
  7. Spread mixture on the cooking sheet and bake 20 minutes.
  8. Remove from the oven and drizzle with desired amount of balsamic glaze. Enjoy!