Bacon, brown sugar and balsamic vinegar elevates the humble Brussel sprout into a scrumptious side dish, perfect for Thanksgiving or Christmas dinner!
While I would most definitely classify Brussel sprouts as one of my favorite vegetables NOW, as a teenager they were not really my thing. That is until one Thanksgiving when my Aunt Patricia presented us with Brussel sprouts that had been steamed in a brown sugar, chicken broth mixture and topped with a delightful layer of crispy bacon. I was hooked!
While I love making Brussel sprouts in a variety of ways from roasting to frying to pickling, this simple recipe is still one of my very favorites and a Thanksgiving must for my family. I made few adjustments to my aunt's recipe, such as the addition of balsamic vinegar, but by and large I must credit this one to Aunt Patricia. Thank you!
As mentioned, these sprouts are a perfect Thanksgiving or Christmas dinner side dish, but they are simple and quick enough to make on a weeknight. We love them pair with some simply pan seared salt & pepper pork chops for a quick and tasty dinner. Give them a go and let me know what you think!
More Thanksgiving recipes for you to love!
Made this recipe? Let me know what you think in the comments!
Bacon, Brown Sugar & Balsamic Brussel Sprouts
- 2.5-3 lb Brussel sprouts, destemmed and halved
- 4 strips bacon
- 1 small onion, diced
- 2 cloves of garlic, finely chopped
- 1 cup chicken broth
- ¼ cup brown sugar
- 2 tbsp Balsmic vinegar
- 1 tsp salt
- ¼ tsp black pepper add more for an extra kick
- Cook 4 strips of bacon in a deep non-stick pan (with lid) until crispy (about 8 minutes).
- Remove bacon and set aside on a paper towel lined plate. (Do NOT throw out the bacon grease as you will cook the vegetables in it.) When cool enough to handle, crumble into small pieces. Set aside.
- Turn heat to medium and sautee onions and garlic in bacon grease for about 3-4 minutes, until onions are softened and garlic is fragrant.
- While onions are sauteeing, mix together chicken broth, brown sugar, balsamic vinegar, salt and pepper until well combined. Pour into the pan with the onions and garlic and stir to combine.
- Add Brussel sprouts to the pan and stir to coat. Bring liquid to a boil, then turn heat down to medium-low, cover with a lid and cook for 8-10 minutes until Brussel sprouts are tender. *Note* If you like more al dente sprouts cook for a shorter time, if you prefer them more well done cook longer.
- Once the sprouts have reached your desired level of tenderness remove from the heat. Taste for seasoning and add any additional salt & pepper as desired.
- Use a slotted spoon to remove the vegetables from the pan and place in a serving dish. Sprinkle with crumbled bacon and serve. Enjoy!
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