Take Brussels sprouts to a whole new level with crispy bacon, which lends its crispiness and smokiness to this tasty veggie.
We have sung our praises of brussels sprouts so many times, you’re probably tired of hearing us talk about them. It might even be one of the most featured vegetables on our blog! But it’s not just us; our members rave about these little veggies every time they’re featured on a meal plan, and more often than not, the brussels sprouts steal the show.
The best part, though, is when folks say that they don’t like brussels sprouts, and then try one of our recipes and are instantly converted. Well, maybe not converted, but at least they found a method of preparing brussels that they actually like.
That’s the key in trying new things or foods that you never liked in the first place. There are so many different ways of preparing food and the outcomes are never the same. Think: crispy fried chicken vs. tender slow-cooked chicken.
In short, don’t give up just yet if you didn’t like it the first time! Shredded brussels sprouts hash may not be your thing, but sweet, caramelized, roasted brussels sprouts might just be the one to convince you. And boy, do we have something to convince all brussels-doubters this week! (If you already love brussels, then here’s one more for your dinner rotation.)
We give you. . . Balsamic Bacon Brussels Sprouts.
We know, it might seem like it’s cheating to add bacon, but if bacon can get you to eat brussels sprouts, then that works for us! Besides, it’s just so impossible to say no to bacon. It’s crispiness and smokiness add so much flavor to these perfectly sauteed brussels. To top it all off and really give more oomph! to this dish, we toss it with sweet and tangy balsamic vinegar with just the right amount of mustard to balance it all. The finishing touch is a squeeze of fresh lemon juice to add vibrance, freshness, and to bring out all those wonderful flavors.
Now, if you were trying brussels sprouts for the first time, wouldn’t you want this recipe to be your first? Athough, we’re pretty sure we already had you at “bacon”!
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- Brussels sprouts – 1 lb, halved
- Bacon – 6 slices, chopped
- Balsamic vinegar – 1 Tbsp
- Brown sugar – 1 Tbsp
- Dijon mustard – 2 tsp
- Water – 2 Tbsp
- Lemon – 1/2, juice of
- Brussels sprouts / Bacon – Prep as directed. (Can be done up to 3 days ahead)
- Place brussels sprouts in a microwave-safe dish. Add a splash of water, cover with a wet paper towel and microwave for 2.5 to 3 minutes. (If you prefer not to microwave, boil brussels sprouts in salted boiling water for ~2 minutes.)
- Heat a skillet or non-stick pan over medium-high heat. Add bacon and saute until brown and a bit crispy, ~5 minutes. If there is a lot of the fat in the pan, drain so that only ~1 tbsp (or 15 mL) remains (1 tbsp = amount for 4 servings; adjust accordingly if customizing). If the pan is looking too dry, just add a splash of water and scrape up your bacon bits.
- Add brussels sprouts to pan and saute for ~5 minutes, until brussels sprouts are golden on the outside.
- Add in balsamic vinegar, brown sugar, Dijon mustard, and water. Saute for another 1 to 2 minutes. Remove from heat and finish with lemon juice. Take a bite (make sure it has some bacon in it) and season to taste with salt and pepper. Enjoy!