Balsamic Bacon Brussels Sprouts Recipe

I’m excited to share my Brussels Sprouts With Bacon And Balsamic that come together in minutes and include a surprising little trick you won’t expect.

I never thought tiny green things could steal a whole dinner but I swear these Bacon Brussel Sprouts did. I kept sneaking bites from the skillet because the seared brussels sprouts and crisp bacon do this weird dance that’s honestly kind of addictive.

There’s a little surprise of sweet and tangy that keeps pulling me back, and yeah I probably ate more than I should while testing. If you want a side that’s loud, fast, and makes people ask what you did, this one’s it.

Try it when you want to prove vegetables can be the main event.

Ingredients

• Brussels sprouts: Tough little cabbages, high in fiber and vitamin C, give bitter nutty bite.
• Bacon: Salty, smoky, fatty, packs protein and lots of savory umami, crisps up real nice.
• Balsamic vinegar: Sweet and tangy, adds acidity that balances richness, a little goes far.
• Garlic: Pungent, aromatic, small amount gives big flavor, antibacterial perks sometimes.
• Brown sugar or maple syrup: Adds caramelized sweetness, helps glaze sprouts, use sparingly if watching sugar.
• Olive oil or bacon fat: Fat carries flavor, helps browning and crisp, olive oil lighter.
• Parmesan cheese: Salty, nutty finish, adds umami and slight creaminess when sprinkled warm.
• Fresh parsley: Bright herb that cuts richness, adds color and a fresh green note.

Ingredient Quantities

• 1 lb brussels sprouts, trimmed and halved
• 6 slices bacon, chopped (about 6 oz)
• 1 tbsp extra virgin olive oil (optional, or use bacon fat)
• 3 garlic cloves, minced
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar or 1 tbsp maple syrup (optional)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste
• Pinch red pepper flakes (optional)
• 2 tbsp grated Parmesan cheese (optional, for serving)
• 1 tbsp chopped fresh parsley (optional, for garnish)

How to Make this

1. Trim the stems off the brussels sprouts and cut them in half, pat dry if theyre wet; chop the bacon into small pieces.

2. Heat a large skillet over medium heat and add the bacon, cook until browned and most fat is rendered, about 6 to 8 minutes; scoop out about a tablespoon of crisp bacon and set aside for garnish, leave the rest of the bacon and fat in the pan.

3. If your pan seems low on fat add the tablespoon of olive oil, otherwise skip it, then place the sprouts cut side down in a single layer, dont crowd the pan or theyll steam not brown.

4. Let the sprouts sear without moving for 4 to 6 minutes until deeply browned, then stir and continue to cook another 4 to 6 minutes until fork tender, season with salt and pepper while they cook and cut larger sprouts into quarters so they cook evenly.

5. Push the sprouts to one side, add the minced garlic to the open space and cook 20 to 30 seconds until fragrant, dont let it burn, then stir garlic through the sprouts.

6. Pour in the balsamic vinegar and add the brown sugar or maple syrup if you want extra glaze, toss and let the liquid reduce for 1 to 2 minutes until it coats the sprouts and becomes syrupy; add a pinch of red pepper flakes if you like heat.

7. Return the crispy bacon to the pan, toss everything together, taste and adjust salt and pepper.

8. Turn off the heat, sprinkle the grated Parmesan and chopped parsley over the top, toss once more and serve right away. Tip if the glaze thickens too fast add a splash of water to loosen it up.

Equipment Needed

1. Large heavy skillet, 10 to 12 inch
2. Cutting board
3. Chefs knife
4. Tongs or a wide spatula to flip the sprouts
5. Small bowl or plate for chopped bacon and to hold reserved crispy bits
6. Measuring spoons (for oil, vinegar, sugar)
7. Microplane or box grater for parmesan
8. Wooden spoon or silicone spatula for stirring
9. Paper towels for patting sprouts dry and draining bacon

FAQ

Balsamic Bacon Brussels Sprouts Recipe Substitutions and Variations

• Bacon: pancetta or prosciutto for a similar porky saltiness and crisp, turkey bacon if you want leaner meat (watch salt, it varies), or smoked tempeh or coconut bacon for a vegetarian smoky crunch
• Brussels sprouts: cauliflower florets roast about the same and soak up the glaze, baby potatoes for a heartier side but add 10 to 15 minutes, or green beans or broccolini for a quicker, lighter bite
• Balsamic vinegar: red wine vinegar plus a pinch of brown sugar or maple syrup to mimic the sweet tang, sherry vinegar for more depth, or apple cider vinegar with a splash of maple
• Parmesan cheese: Pecorino Romano or Asiago for a similar salty nutty finish, nutritional yeast for a vegan cheesy hit, or skip the cheese if you want it dairy free

Pro Tips

1. Pat the sprouts dry and cut them so theyre all about the same size, bigger ones into quarters. Wet or uneven pieces will steam and not get that good brown crust everyone wants.

2. Cook the bacon slowly so most of the fat renders, scoop out some crunchy bits and save them till the end. Tossing those back in at the last second keeps them crisp instead of soggy.

3. Use a heavy skillet like cast iron or stainless, and get it hot before the sprouts hit the pan. If your glaze tightens up too fast, add a splash of water to loosen it instead of letting it scorch.

4. Add cheese and herbs off the heat, taste then salt if needed, and serve right away. If you make them ahead, reheat fast in a hot oven so the outside re-crisps and the glaze doesnt go gluey.