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brussels and bacon feature

Bacon Balsamic Brussels Sprouts

Crispy bits of bacon, sweet onions, and balsamic are the perfect punch of flavor for perfectly caramelized Bacon Balsamic Brussels Sprouts.
Course Dinner, Side Dish
Cuisine American Classic
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 105kcal
Author Diana Reis


  • 10" Sauté Pan
  • Microwave Safe Bowl


  • 3 Cups Brussels Sprouts cleaned, halved
  • 3 Pieces Bacon thick-cut
  • ¼ Cup Red Onion diced
  • 1 Tablespoon Balsamic Vinegar
  • salt and pepper to taste


  • 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.
  • Heat a sauté pan on medium heat.
  • Add diced thick cut bacon and cook until it is well browned and starting to crisp.
  • 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.
  • Finally, add a tablespoon of balsamic vinegar and let it reduce to a sticky syrup.


  • 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.
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.


Calories: 105kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 308mg | Fiber: 3g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 57mg | Calcium: 32mg | Iron: 1mg