Bacon Balsamic Brussels Sprouts

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Crispy bits of bacon, sweet onions, and balsamic are the perfect punch of flavor for perfectly caramelized Bacon Balsamic Brussels Sprouts.

Brussels Sprouts are such a great vegetable side dish. They can be cooked in so many ways and with so many fun ingredients added like nuts, fruit, or even bacon. Bacon is a top choice in our house because we all love bacon and will eat it any chance we can get it.

I’ve been working different ways of preparing these over the years. My go-to has always been roasting because you can skip par-boiling. One of my favorites is this Roasted Brussels Sprouts and Sweet Potato Hash.

I have been able to sauté these without par-cooking, but it takes a while and I’ve had mixed results with burning the outsides and not having a nice tender Brussels sprout.

I hate any cooking method that adds extra time and extra dishes to wash. Once, I discovered you can par-cook these sprouts in the microwave, it was a game changer. In 2-3 minutes, the cleaned sprouts are par-cooker (partially cooked) and ready to saute. The cook time is way shorter and I always end up with perfectly cooked Brussels Sprouts.

Try Sesame Grilled Baby Bok Choy and Roasted Glazed Carrots for more easy, flavorful side dishes.

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Make this dish, because…

Ingredients

Instructions

FAQs

Expert Tips

"📖 Recipe"

Bacon Balsamic Brussels Sprouts

Make this dish, because…

Par-cooking in the microwave saves time and dirty dishes. 2-3 minutes in the microwave takes the place of blanching these on the stove and moving them to a boil of ice.

Crispy bacon goes great with anything and this is no exception.

The salty bacon combines with the spice from red onion and the slightly bitter taste in the brussels sprouts.

Bacon drippings are perfect for caramelizing the outside of the sprouts. Brown bits equal flavor.

A drizzle of balsamic is the perfect finishing touch for a dish that hits all the right notes with salty, bitter, spicy, and sweet.

Ingredients

Thick Cut Bacon- Not all thick cut bacon is the same. I buy two different brands and one is not much thicker than regular bacon in the thin plastic pouch. The other is so much thicker that one piece easily equals three normal pieces of bacon. For this recipe, I used the three pieces of the thinner thick-cut bacon. If you happen to buy the really thick-cut you probably only need one or two pieces tops. If you add more, you might have to drain away the excess pan drippings so that you don’t drown the sprouts in grease.

Instructions

Step 1

Clean the brussels sprouts and cut them in half.
Place the halves into a microwave safe bowl and cover with a damp paper towel.
Microwave for 3 minutes on high.

Step 2

Heat a sauté pan on medium heat.
Add diced thick cut bacon and cook until it is well browned and starting to crisp.

Step 3

Next, add diced red onion and par-cooked brussels sprouts.
Stir the mixture and let the onions and sprouts get a nice coating of bacon drippings.
Let cook, stirring occasionally, for 10-12 minutes.

Step 4

Finally, add a tablespoon of balsamic vinegar and let it reduce to a sticky syrup.

FAQs

How should you clean Brussels Sprouts?

Start by placing whole sprouts into a bowl of water to get the outside layer of dirt off. Remove any loose or damaged leaves from the outside. Finally, cut away the rough bottoms and cut them into their final shape. They can be cooked whole, but large ones cook better if halved or quartered.

What can I substitute for balsamic vinegar?

You can use other vinegars in place of balsamic if need be. Red wine for example will add the sharp acidic flavor, however, it is not at all sweet. A cider or sherry vinegar will add sweetness and acidity, they will not add rich color.

Expert Tips

Do not add the onions and sprouts to the pan before the bacon starts to crisp. The vegetables will give off water and make the bacon stay soggy and taste undercooked.

Dice the bacon and onion into small even pieces so that they cook quickly and you get a little bit of both with every bite.

Once you add the balsamic vinegar to the pan, watch it closely and take the pan off the heat as soon as it starts to bubble. You want it to get a little bit sticky, but too long and it will easily burn.

Taste this dish before you add salt. The bacon can add plenty of salt without adding extra.

Serve this amazing side dish with some equally amazing mains.

Herb Crusted Rack of Lamb

Simple Whole Roasted Chicken

Balsamic Pork Chops

Fall off the Bone Baby Back Ribs

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