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Balsamic & Bacon Brussel Sprouts

Until I tasted this recipe at a family Christmas party, I was convinced that I, like a lot of people, didn’t like Brussel sprouts. The truth is however, most people don’t like them, because they just don’t know how to cook them.

The main reason that most people don’t like Brussel sprouts is because they can get a very strong bitter taste when cooked badly. But all hope isn’t lost! With a couple of easy steps you can absolutely make super delicious, Brussel sprouts.

These key techniques are:

  • Remove large outside leaves
  • Never boil, always roast
  • Balance the flavors with other elements-in this case the fatty saltiness of the bacon and the sharp sweetness of the balsamic.
  • Make them your own! Consider adding other elements like sweet cranberries, stone ground mustard, roasted walnuts or honey

What you will need

  • 3 lb. Brussels Sprouts
  • 1 lb. Smoked bacon, diced
  • 1/2 c. Olive Oil
  • 1 cup high quality Balsamic Vinegar
  • 1/2 cup white sugar
  • Salt And Pepper


1. Trim Brussels sprouts, then cut them in half legnthways. Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast or smoke at 375 degrees for 25 to 30 minutes, or until brown.

2. In a medium sized pot, combine balsamic vinegar and sugar. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

3. As the brussel sprouts roast, fry the diced bacon until golden brown and crispy.

4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on crispy bacon. Toss and serve immediately.



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