Wednesday, January 4, 2012

Brussels Sprouts with Bacon & Balsamic

You like Brussels sprouts too?  Ah, the few, the proud...oh never mind.

These flavorful little morsels are full of wonderful nutrients.  If you overcook Brussels sprouts, they do get a bit smelly.  Cook till just tender.  Smaller ones are more tender and sweeter.  Remove any yellowed outer leaves, and trim off the stems.

Serves 6.

1/4 pound (about 4 strips) bacon, cut into 1/2 inch pieces
2 pounds Brussels sprouts, stalk ends removed, cut into halves
2 Tablespoons butter
1/4 cup balsamic vinegar
1/2 cup chopped walnuts, pecans, pine nuts, or almonds (optional)

What to Do
In a large skillet, melt the butter over medium heat.  Add bacon pieces and cook till crisp.  Discard most of the fat, leaving about 2 tablespoons in the pan.  Add the Brussels sprouts, pour in the vinegar, and saute until the vinegar caramelizes on the sprouts.  Add nuts.  Season with salt and pepper to taste.


  1. Yes, I do like Brussels sprouts, surprisingly since it took me a long time to learn to like other smelly vegetables. Thank for the recipe.

  2. I love brussel sprouts and will definitely try this along with a soup recipe or two. Thanks Dorcas.

  3. Oh man these look delicious!