*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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
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!
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.
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!
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!
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.
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