Rose Mary Mogan


I got the basic ingredients for this recipe from a Holiday cookbook, and added onions to add additional flavor. It was a perfect side dish to accompany the Thanksgiving Turkey and Cheesy Green Bean Casserole.

It is quite simple yet tasty, the bacon adds a bit of crunch and the Balsamic Glaze adds an extra dimension of flavor. Hope you give it a try.

★★★★★ 1 vote
6 or more depending on portion size
10 Min
25 Min
Stove Top


2 lb
fresh brussels sprouts
8 slice
thick smoked bacon, cooked crisp & crumbled
1 large
onion sliced into rings
2/3 c
balsamic vinegar


1Prep Brussels sprouts by removing the yellow or discolored leaves & trimming the stems using a sharp knife. Rinse in a strainer or colander.
2Using a large sauce pan filled 3/4 full with water, heat over high heat until it's boiling and then add 1 Tablespoon of kosher salt. Drop the Brussels sprouts into the pot and cook for about 8 minutes until tender.
3Drain well, then transfer them to a warm bowl while you cook the bacon. Cook bacon until it is crisp, then remove to a platter, to cool, then crumble and set aside.
4Drain all but about 3 tablespoons of bacon fat, then add in the sliced onions and cook till transparent about 8 or 9 minutes. Remove bacon from skillet and add in the Balsamic vinegar, and allow to cook over medium high heat, until it reduces to about half about 5 to 7 minutes, then drizzle over Brussels sprouts, toss to coat and serve while still hot.
5Then combine the onions with the cooked Brussels sprouts, and toss lightly. Add in the crumbled bacon reserving some to garnish the top.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy