A staple in the family is this recipe for red velvet cake. For the Christmas season, a traditional cake!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound bacon, diced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons butter
- ¼ onion, diced
- 2 cloves garlic, minced
- salt and black pepper to taste
- ½ cup balsamic vinegar
- 1 ½ pounds Brussels sprouts, trimmed and cut in half
- 2 cups chicken stock
Instructions
- 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.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 836 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Basalmic and chicken stock killed the flavor of the bacon. Better to just sauté the sprouts in bacon grease, then top with bacon bits.
I am not sure about the chicken stock part – It seemed to take away from the bacon flavor and texture. I don’t think it’s a good combo – although bacon and brussels sprouts are amazing together. I’ll skip this.
Have made this several times and it’s always a hit. Didn’t change a thing !
My husband and I thought this was NOT good. The recipe starts off promising with all of the delicious ingredients like bacon and garlic and onions, olive oil, butter, You can’t go wrong with this! Where the recipe did go wrong was how much balsamic vinegar was added to all of this deliciousness! I thought it was far too much and it took a while to create a reduction glaze, but then, Chicken stock is added so that it honestly turns into a soupy mess, making the bacon a little and The brussels sprouts soft and boiled with this balsamic soupy muck! If you like brussels sprouts with a little bit of crispy on the edges this is not the recipe for you.
This recipe was such a hit with my family, there was none left. I thought the flavor would be too strong, but it wasn’t. I used vanilla and fig balsamic vinegar.
I had to take out the Brussels and bacon when they were soft and reduce the left over fluid in the pan. Drizzled over the top – it rocked
Very good.
These are awesome!!!
This is very flavorful! I really love this dish, and even plan to eat it over rice for lunch tomorrow. The flavor combination is delicious! That being said, here are my adjustments to my palate: 1. 1/2 the chicken broth – mine came out too soupy 2. 1/2 the called for balsamic vinegar – it’s a little too much of a good thing for me 3. I second the other reviewer’s suggestion to add a little sugar to the balsamic vinegar to improve it – wow, it’s good!
I omitted the butter because I used bacon fat in its place. I sautéed the onions, garlic, salt & pepper in the bacon fat. I sliced the sprouts in half, brushed them with bacon fat and drizzled a little red cooking wine on each half. I placed the sprouts in the oven on 300 degrees for 20 min. Then, I placed the sautéed items on them and put them back in the oven for 15 min. At the end, I needed just a little more salt and they were delicious! I will definitely cook the sprouts this way again…..
This was excellent! I made exactly as written the first time, but the second time, I used less vinegar (just personal preference) and will use much less from now on (1/4 cup is plenty for me). This time -at the very end- I took the skillet of brussels and broiled them on high for the last few minutes in the oven…have mercy!! Everything browned and crisped up a little and it was so good! Will broil at the end from now on. So thankful to have found this recipe!
LOVE this recipe and it is now my family’s favorite. I will definitely be making it many more times! Thank You for sharing it.
Delicious and simple to make. Next time I will make in advance so the brussel sprouts and bacon dressing meld together
Delicious as written.
Balsamic vinegar is maybe too overpowering. I may cut it with maple syrup.
These were pretty good but I still prefer my Brussel sprouts roasted. I made them for my BIL who loves Brussel sprouts and he gave them rave reviews.
Awesome!
Used turkey bacon which did not create the grease. But used olive oil to sauté the onion. Did not use Butter to get the fat down. Did not have chicken stock so used bullion. Still turned out amazing, I will definitely make it many more times.
I left out balsamic vinegar as I had none available bud everyone loved them
Very good serve hot Try not to let it get warm because of the Bacon grease. Excellent flavor and simple.
Don’t really like this and I love bacon and Brussels sprouts. This is like a German potato salad …..except with sprouts. Also with so much liquid the sprouts aren’t crispy.