This delicious twist on an underused vegetable is great as a side dish, or even as the main course. You can substitute red wine for the balsamic vinegar.

Bella

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.

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  • Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.

Nutrition Facts

254 calories; protein 13.3g 27% DV; carbohydrates 22.5g 7% DV; fat 14g 22% DV; cholesterol 26.1mg 9% DV; sodium 835.6mg 33% DV. Full Nutrition
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Reviews (164)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2009
One thing to remember when using balsmic ordinaire is that it is not as sweet as aged(expensive) balsmic. We add a little sugar(old chiefs trick) to simulate the good stuff. Read More
(87)

Most helpful critical review

Rating: 3 stars
03/16/2009
This has the potential to be a 5 star recipe, but for me personally the balsamic was too overpowering for the dish, I think I will tweak it a bit and would be a great recipe. I will probably omit the balsamic and the chicken stock and just sautee them in butter and then do the bacon with garlic and sauteed onions. Thanks for the start! Read More
(98)
217 Ratings
  • 5 star values: 140
  • 4 star values: 49
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 6
Rating: 3 stars
03/16/2009
This has the potential to be a 5 star recipe, but for me personally the balsamic was too overpowering for the dish, I think I will tweak it a bit and would be a great recipe. I will probably omit the balsamic and the chicken stock and just sautee them in butter and then do the bacon with garlic and sauteed onions. Thanks for the start! Read More
(98)
Rating: 5 stars
11/27/2009
One thing to remember when using balsmic ordinaire is that it is not as sweet as aged(expensive) balsmic. We add a little sugar(old chiefs trick) to simulate the good stuff. Read More
(87)
Rating: 5 stars
02/27/2009
Never did I think I would rate a brussels sprouts recipe as 5 stars. I thought about tossing the sprouts when I got my weekly delivery of organic veggies and saw those in there. but not wanting to be wasteful I figured I would try to find a good recipe to use them in. This was a perfect recipe! I added some cooked quartered red potatoes with the sprouts during the last 10 minutes of cooking and it was so good. Be sure to use good quality balsamic. I used an 18 year aged BV that was slightly flavored with cassis which worked well. Read More
(57)
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Rating: 5 stars
01/21/2011
I have always HATED Brussel Sprouts my husband likes them so I decided to try this recipe - WOW was I sprised - I actually liked them and so did my daughter - well we have another new side dish that I will cook more often Read More
(24)
Rating: 5 stars
02/04/2009
Great recipe! Took a little longer than I had thought it would to reduce the sauce but very worthwhile in the end. My son has always despised brussel sprouts but he actually liked this recipe. Will definitely make again! Thank you! Read More
(24)
Rating: 4 stars
10/13/2011
This recipe really spruces up Brussels sprouts! I've made this version a few times, and it is really good, however I think you can definitely cut back on the calories and fat. Instead of using 1/2 pound of bacon (wayyyy too much if you ask me! Why not just have bacon for dinner?) I only use about 3 slices. This will give you about 2 tbs of fat to work with, and you won't have to drain any of it. I also use center cut bacon which has less fat and more flavor. I eliminate the butter altogether, I find it really unnecessary considering all of the other liquids that you add in later, and there is enough bacon fat to coat and cook the onion and garlic. I also add a whole small onion, and more garlic to enhance the flavor. Using chicken broth also works (I sometimes don't have chicken stock), but use the stock if you have it as I think it's a little more flavorful that way. Overall, a really good recipe--one that even my mother asked me for! Which is saying a lot. Read More
(18)
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Rating: 5 stars
11/16/2010
This was an easy and flavorful recipe. I love using fresh colorful ingredients like these. I didn't have any Balsamic vinegar so I used red wine vinegar and the flavor wasn't too overpowering. Toward the end I also added the Cherry tomatoes pictured in the recipe photo and they added great texture and flavor. Overall this was a hit at out dinner table. We will be trying this one again! Read More
(15)
Rating: 5 stars
11/30/2010
I thought this was an excellent recipe with a wonderful combination of flavors. I brought it over to my in-laws for Thanksgiving and thought it might be a little too strange to be a popular dish but everyone loved it. I'm a little ambivalent about brussels but these flavors really work to complement these strange little guys! Read More
(11)
Rating: 5 stars
11/10/2010
You can be sure I'll make this again. My wife and I like Brussel Sprouts but this recipe is fantastic. We had the left overs the next night. I did add rice that I had already cooked to the recipe. Also I did add about 1/2 tsp of sugar as mentioned by other reviewers. My wife and I give this a high five star rating. Loved it. Read More
(11)
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