Balsamic Glazed Brussels Sprouts with Bacon

 One of my favorite ways to fancy-up Brussels Sprouts….This recipe is adapted from Sunday Suppers at Lucques, by Suzanne Goin.
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound small Brussels sprouts, washed and trimmed
1/4 pound bacon, finely diced
2 tablespoons finely diced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1 cup lower sodium chicken broth
salt and pepper to taste
Heat a large saute pan over high heat for 2 minutes.  Swirl in the olive oil and butter and wait another minute.  Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.  Shake the pan, rolling the Brussels sprouts around to help them brown evenly.  After a few minutes, turn the heat to medium and cook another 3-4 minutes until the sprouts soften slightly.
     Add the diced bacon to the pan and cook a minute or two, until it starts to crisp.  Stir in the shallots and garlic and cook another minute or so, until they are translucent.  Pour in the balsamic vinegar and reduce by half.  Add the chicken stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the sprouts.  If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.  You want the Brussels sprouts to be tender yet still have a bit of a crunch to them.  Overcooked Brussels sprouts are the reason that a lot of folks think that they don’t like the vegetable. Serve immediately or transfer to a baking sheet to cool.


  • Reply
    November 30, 2012 at 8:05 pm

    I have never made bruseel sprouts. Recently, I tried some at a restaurant and I liked them. Your recipe looks really good. I am giving this a try next week.

  • Reply
    November 24, 2012 at 10:09 pm

    I made this for Thanksgiving and it was awesome- thanks for the great recipe. I had to make a few changes because of the diet I’m on (garlic-infused olive oil instead of garlic, green onions instead of shallots), but I think we still got the essence of the flavor. Everyone loved it, including my husband who’s often said there was no such thing as a Brussels sprout that he would like.

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