Brussels Sprouts with Bacon and Balsamic Reduction

Bacon makes everything better! Even those who claim not to like Brussels Sprouts will have a hard time turning this dish down.

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Brussels Sprouts with Bacon and Balsamic Reduction

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Total Time: 30 m
  • Servings:


  • 4 slices bacon, chopped (½-inch pieces)
  • pounds Brussels sprouts, halved
  • 4 shallots peeled and cut into wedges
  • ¼ teaspoon salt
  • freshly ground black pepper
  • ½ cup balsamic vinegar
  • Parmesan cheese, for garnish


  1. Pre-heat the oven to 400 ̊ F.
  2. Heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.
  3. Add the Brussels sprouts and shallots to the pan, season with salt and pepper and toss. Cook for a minute or two. Deglaze by adding ¼ cup of water to the pan, and then transfer the pan to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.
  4. Meanwhile, simmer the balsamic vinegar over low heat until it reduces by half and becomes syrupy – about 8 minutes.
  5. Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or platter. Drizzle the balsamic reduction over the top and garnish with peelings of Parmesan cheese.
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Comments (3)Post a Reply

  1. 5 stars
    This is the best way to cook and serve brussel sprouts! Just makes my mouth water even thinking about how good these taste.

  2. 5 stars
    I love Brussels sprouts anyway I can eat them. This method is easy and comes out so tasty. I love a little char on the sprouts. Sometimes, I cube up some butternut squash to throw in with the Brussels sprouts. Very tasty!!

  3. Excellent. Next time I won’t reduce the balsamic vinegar quite so much, it went from “just about there” to barely able to drizzle over the sprouts. Still very good otherwise.

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