I Can't Believe I Love Brussel Sprouts

I Can't Believe I Love Brussel Sprouts Recipe

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Jennifer Scott


I knew I had a hit when my father-in-law - who has staunchly refused to eat Brussels his entire life - ate three helpings of this! My kids love it too - you might want to pull a couple of servings out prior to putting the balsamic glaze on it for them as that might "adult" it up a bit too much for them!


★★★★★ 1 vote

Depends :)
20 Min
20 Min


  • 3-4 lb
    brussel sprouts, sliced thin
  • 1 lb
    bacon, fried crisp and chopped with fat reserved
  • 1/2 large
    onion, any color
  • 1/2 clove
    garlic, minced
  • 1/4-1/2 c
    wine - as needed
  • 1 c
    toasted almonds
  • 1 can(s)
    water chestnuts (small or large can to your preference)
  • drizzle
    balsamic vinegar glaze
  • 1/2 tsp
    salt (to taste - you may prefer a little less)
  • 1/2 tsp
    fresh ground pepper

How to Make I Can't Believe I Love Brussel Sprouts


  1. Wash brussels; slice parallel to the core so you have nice round slices (throw core out). Heat bacon fat in a large pan (bacon fat should cover the bottom well but not look like you're deep frying) to a nice sizzle (not too hot though - a drop of water should sizzle, not explode!). Cook onion until browned, add garlic and cook another 1-2 minutes - remove from pan being careful to leave as much bacon fat in the pan as possible. Carefully drop brussels in by handfuls and cook until a nice golden brown. Remove with slotted spoon and drain on paper towels. When well drained, put in a serving dish (I recommend a large-ish square one instead of a deep round one).
  2. Drain water chestnuts well and pat dry. Place in pan and saute' until nicely browned - they should now have yummy caramelized pieces of onion and brussel sprouts coating them! Remove them from the pan. Pour wine into pan to deglaze, scraping all leftover bits up. Pour over brussel sprouts. Add water chestnuts, onion/garlic, salt and pepper to sprouts and mix well. Drizzle with balsamic glaze and top with toasted almonds and bacon.
  3. Watch your guests' jaws drop when they realize that they're real live brussel sprout lovers!

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