Delicious bacon-wrapped Brussels sprouts with a balsamic glaze. They go great with gobs of bacon in our family. Even if we prefer them lighter in preparation, this is a great quick side dish for a special meal. Additionally ideal for holiday gatherings.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 6 slices bacon, or more to taste, thinly sliced
- 1 pinch salt and ground black pepper to taste
- ⅔ cup reduced balsamic vinegar, divided
Instructions
- Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup balsamic vinegar on top.
- Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
- You can also roast these at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 212 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and very good!!!
Wonderful.. this is a go to for us.
first time I have ever tasted brussel sprouts, got some fresh from the farmers market, and used a balsamic glaze, and they came out really good! Will definitely make again!
So yummy! My Brussels sprouts loving husband likes his steamed first, so I did that and then put them into the pan with a coating of olive oil and bacon bits that were already cooked. Then I ground black pepper and poured balsamic glaze over, brought it to a boil for a minte or two. Delicious! I usually make an onion and bacon sweet and sour sauce for Brussels sprouts and this was just as good. With the ready cooked bacon bits and ready made balsamic glaze, both from Costco, this was so easy to make!
I love Brussels sprouts, my husband tolerates them. This was an easy recipe, but not our very favorite. Although I cooked them even a bit longer than recommended, they weren’t as tender as we like. Would I make it again? I would in the summer when I don’t like using my oven.
Great just how the recipe stated.
Added Parmesan cheese and extra garlic. Amazing and simple side dish!
I didn’t have any reduced balsamic vinegar, so I added it to the beginning in order for it to reduce. I liked how the Brussels sprouts turned out, but I’ll reduce the vinegar next time before adding it.
Fantastic and super easy to make
YUMMMM!!
Easy and simple, yet soooo good
Good recipe not exactly what i wanted. But it’ll work.
I substituted red wine vinegar for balsamic because I didn’t have any. But this is the best recipe I’ve tried by far. I’ve made it 3 times now and haven’t had any leftovers. Don’t omit the vinegar it’s important.
Served at Thanksgiving, everyone loved it! I’ve made it 3 times since! It’s a keeper!!
Will definitely make again
Very easy to make and tasted delicious. Even our children loved them
I used a cast iron skillet, started heating it up on low, then increased to “6”. Must have been mistake as I have a very unattractive dish of black brussels spouts. dried cranberries and bacon.
WAY too much balsamic, and I love balsamic. The rest was good but it would be awesome to know what is the recommended stove top cooking temp. I typically roast mine but didn’t want the oven to heat up the house. That was a shoot. They were seriously undercooked at 15 minutes at 7.5 on an electric range.
Added a little avocado oil while sauteeing to have adequate Browning. Used prepackaged balsamic glaze. Yum.
I’ve never enjoyed Brussel Spouts until I made this recipe. I make these at least once a month. They are fabulous cold the next day.
Following another’s suggestion, added some honey to the balsamic to tone it down a bit. Also limited balsamic to 1/2 cup and added it a bit early to reduce it a little. Delightful served over rice, and Cabernet Sauvignon makes a fine pairing!