Balsamic bacon Brussels sprouts

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These balsamic bacon brussels sprouts They are irresistibly crisp and flavorful. They are roasted to perfection, mixed with crispy bacon and sauteed onion, and mixed with a sweet balsamic frosting. You may want to make a double batch of these because they disappear quickly!

Who knew that Brussels sprouts would become such crowd favorite vegetable! But I'm glad they did, otherwise I wouldn't have dishes like my balsamic chicken with brussels sprouts, shaved brussels sprouts salad, or green shakshuka.

Brussels sprouts not only taste delicious, but are rich in fiber, vitamins, and antioxidants, making them a healthy superfood.

Unlike leafy vegetables that have a smooth texture, these sprouts hold firm and provide you with a delicious crunchy savory. And when you cover them with my balmy reduction, the flavors are amazing.


To make these balsamic bacon brussels sprouts, you will need 4 key ingredients. Let me guide you through each of the following.


When it comes to choose brussels sproutsYou have the option of purchasing a new or prepackaged stem. While both work well, a fresh stem might be a better option, especially if it's in season.

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Either way, just be sure to take a close look at the texture and color of the buds. The texture should be firm when you squeeze it with the leaves well compacted. Color wise, it should be bright green with no signs of yellowing or wilting leaves.


Oh, one of my favorite ingredients. bacon! I use organic bacon with minimal added flavorings (thick cut if possible). But, feel free to use bacon that has a dried bell pepper or maple smoke for a stronger aroma.

Another form of bacon that will taste delicious is bacon. This is an Italian version that is a highly seasoned pork belly rolled up on a roll. Unlike bacon, bacon is cured and is not smoked.

If you are not a lover of pork, you can also use turkey bacon. This will give it a similar overall texture and is an excellent replacement.


You can use a yellow or white onion in this recipe. I love to sauté the chopped onion in a little bacon grease for added flavor. Simply cook the onion for a couple of minutes, until it becomes slightly translucent. It will give the garnish a deliciously salty but slightly sweet flavor.


Lastly, you will need a drizzle of balsamic enamel. As you reduce balsamic vinegar, it naturally becomes thicker and sweeter. While you can use a store-bought bottle, it's easy to make a healthier home-made version in just 15 minutes.

Here we show you how to make my delicious balsamic reduction:

  1. Add a third cup of balsamic vinegar to a small saucepan.
  2. Bring the pot to a boil, then reduce the temperature and simmer for about 10-15 minutes.
  3. You can reduce it by ⅓ or ½, depending on the thickness you want. Note that it will continue to thicken as it cools, and you're done!


Create the perfect batch of restaurant-worthy Brussels sprouts by following the steps below.

  • Preheat your oven at 400 degrees Fahrenheit.
  • Prepare your Brussels sprouts cutting the ends and cutting them into quarters. Don't throw away the loose sheets. Save them for extra crunchy pieces while baking.
  • Mix the sprouts in oil, salt and pepper. on top of a frying pan.
  • Roast for about 25-30 minutes, stirring in half.
  • Cut the bacon into ½ inch thick pieces. Add the bacon to a skillet over medium heat and cook until crisp. Then use a slotted spoon to remove the bacon from a paper towel.
  • Add balsamic vinegar to a small pot. Simmer for 10-12 minutes, until reduced by a third to a half. You should have about 3 tablespoons in the pot. Then put out the fire. (Perform this step while the bacon is cooking)
  • Drain the fat from the bacon, but leave a tablespoon in the pan.
  • Add the chopped onion to the pan and cook over medium heat for 2-3 minutes. Add crispy bacon, stir, and turn off heat.
  • Remove brussel sprouts from oven. Add onions and bacon and drizzle with the balsamic reduction. Stir everything and serve!

Pair Brussels sprouts with these main dishes

These Brussels sprouts complement many main dishes, be it chicken, lamb, or salmon. Here are some of my favorite main dishes!

Balsamic bacon Brussels sprouts

Preparation time: 10 minutes

Cook time: 30 minutes.

Total time: 40 minutes

Servings: 6 servings

Balsamic Bacon Brussels sprouts are irresistibly crisp and tasty. It is the perfect garnish recipe that everyone loves.

  • 1 1/2 pounds of Brussels sprouts
  • 2 tablespoons olive oil or avocado oil
  • salt and pepper to taste
  • 8 ounces bacon
  • 1/2 onion, diced
  • 1/3 cup balsamic vinegar
  • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

  • Cut the end of the Brussels sprouts, then cut them into quarters. Some sheets may come loose and that's fine.

  • Add Brussels sprouts and loose leaves to a skillet. Mix with oil, salt and pepper.

  • Roast the Brussels sprouts for 25-30 minutes, stirring in half.

  • While the Brussels sprouts are cooking, cut the bacon into 1/2 inch thick pieces. Add the bacon to a skillet over medium heat and cook until the bacon becomes crisp, stirring frequently. Use a slotted spoon to remove the bacon from a paper towel.

  • At the same time that you cook the bacon, add the balsamic vinegar to a small saucepan. Cook over low heat for 10-12 minutes, or until reduced by a third to a half. When you're ready, you should have about 3 tablespoons left in the pot. Then put out the fire.

  • Drain off most of the bacon fat (you can process and save the bacon fat for future use!), But leave a tablespoon in the pan.
  • Add the chopped onion to the skillet and cook over medium heat for 2-3 minutes, or until translucent. Add the crispy bacon back to the skillet, stir, and turn off the heat.

  • When the Brussels sprouts are ready, remove them from the oven. Add onions and bacon and drizzle with the balsamic reduction. Stir everything and serve.

  • Do you want more Brussels sprouts? You can easily add up to 2 pounds without changing any other ratio in the recipe. So feel free to add a little more!
  • I purposely cooked the bacon separately for that extra crunchy texture. It seems to me that when you cook bacon on the same baking sheet as those in Brussels, you always end up with raw bacon. So it really pays to cook the bacon separately.

Calories: 264kcal, Carbs: 14g, Protein: 9g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 282mg, Potassium: 4g, Sugar: 5g, Vitamin A: 869IU, Vitamin C: 97mg , Calcium: 55 mg, Iron: 2 mg

Balsamic brussels cholestocino

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