Carmelized Brussels Sprouts (with bacon and balsamic)

Hey, stop that! Brussels sprouts are good, and good for you!  Will you just try them my way...please?

Caramelized Brussels Sprouts with Bacon and Balsamic
(recipe modified from Simply Scratch)


1-1/2 pounds Fresh Brussels Sprouts, trimmed and halved
4 strips Bacon, diced
1 medium Yellow Onion, diced
1 tablespoon Butter
Salt and pepper to taste
Balsamic Glaze:

1/4 cup Balsamic vinegar
2 Tbsp. honey


In a large 12 inch skillet, heat a tablespoon of butter over medium/medium-high heat.
Add in the chopped bacon and cook for about 5 minutes.

Add the chopped onion, stir and cook until the bacon starts to crisp and the onions are golden. Remove with a slotted spoon to a paper towel lined plate, leaving the bacon fat in the skillet.

Lay the halved brussels sprouts, cut side down, in the skillet. Reduce the heat to medium and place the lid over the pan. The steam will cook the sprouts. Cook 5-8 minutes before stirring to get a nice carmelization on sprouts.

Add the bacon and onions back into the skillet, stir and continue to cook the sprouts until fork tender. Season with salt and black pepper to taste.

Drizzle two tablespoons of the balsamic glaze over sprouts, stir, and serve.

1 comment:

  1. I love Brussels Sprouts. I usually just roast them with olive oil but I'll have to try this next time.


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