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!
Equipment
For this recipe you will need:
- Cutting board and knife
- Measuring cups and spoons
- Large skillet or pan with a lid: I love using my Le Creuset Signature Braiser for this recipe.
- Paper towel lined plate: For the cooked bacon.
Ingredients & Substitutions
For the recipe you will need:
- Brussel sprouts: I recommend using fresh, not frozen for this recipe.
- Bacon: I have 10 oz listed but if you really love bacon feel free to use a whole pound. You can also substitute pancetta or event parma ham.
- Onion
- Garlic
- Red pepper flakes: I like the heat that these give the dish but if you prefer a milder side then feel free to omit.
- Chicken broth: You can also use vegetable broth.
- Brown sugar: Light or dark brown sugar both work.
- Balsamic vinegar: I recommend using a good quality vinegar for the best results.
- Salt & pepper
Made this Bacon & Balsamic Brussel Sprouts recipe? Let me know what you think in the comments!
Recipe
Bacon, Brown Sugar & Balsamic Brussel Sprouts
Equipment
- Large skillet or pot with a lid
Ingredients
- 2.5-3 lb Brussel sprouts, destemmed and halved
- 10 oz bacon, diced
- 1 small onion, diced
- 2 cloves of garlic, finely chopped
- pinch of red pepper flakes
- ¾ cup chicken broth
- ⅓ cup brown sugar
- ¼ cup Balsmic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper add more for an extra kick
Instructions
- Cook diced bacon in a large skillet or pot until crispy. Remove with a slotted spoon to a paper towel lined plate.
- Turn heat to medium and cook the diced onions in thebacon grease for about 3-4 minutes until softened. Add garlic and red pepper flakes with a pinch of salt and pepper. Cook for another minute or so until the 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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