-
-
My review
Bella's Brussels Sprouts with Bacon
Bella
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 254 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 254 calories; 14 g fat; 22.5 g carbohydrates; 13.3 g protein; 26 mg cholesterol; 836 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 152199 Ratings
-
-
-
-
-
Most helpful positive review
11/26/2009
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.
Most helpful critical review
3/15/2009
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 omi...
Most helpful
Most positive
Least positive
Newest
3/15/2009
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 omi...
11/26/2009
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.
2/27/2009
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 ...
1/19/2011
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...
2/4/2009
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....
10/12/2011
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...
11/7/2010
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...
11/26/2010
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 di...