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.

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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


Step 1 Direction Photo

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.

Step 3 Direction Photo

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.

Step 4 Direction Photo

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.

Step 5 Direction Photo

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