Bacon Balsamic Brussels Sprouts is a delicious and healthy dish that combines the savory flavor of bacon with the tangy sweetness of balsamic vinegar and cranberries. This recipe transforms Brussels sprouts into a mouth-watering side dish that even picky eaters will enjoy. Let’s dive into the key aspects of this recipe and why it’s a must-try.
Health Benefits of Brussels Sprouts
Brussels sprouts are a nutrient-dense vegetable, rich in vitamins and minerals. They are an excellent source of vitamin C and vitamin K, which are essential for immune function and bone health, respectively. Additionally, Brussels sprouts provide dietary fiber, which aids in digestion and helps maintain a healthy gut. Including Brussels sprouts in your diet can contribute to overall wellness and a balanced diet.
Ingredients
This dish requires a few key ingredients to create a perfect balance of flavors:
- Bacon: Adds a savory, smoky flavor that complements the Brussels sprouts.
- Brussels Sprouts: The star of the dish, providing a nutritious and flavorful base.
- Dried Cranberries: Add a touch of sweetness and texture.
- Chicken or Vegetable Broth: Used to cook the sprouts and enhance their flavor.
- Sea Salt and Fresh Ground Black Pepper: Essential seasonings to taste.
- Balsamic Vinegar: Reduced to a syrupy consistency, it adds depth and a tangy sweetness to the dish.
A Perfect Side Dish
Bacon Balsamic Brussels Sprouts make an excellent side dish for any meal. They pair well with roasted meats, grilled chicken, or even as part of a vegetarian spread. The combination of bacon, balsamic vinegar, and cranberries creates a balanced flavor profile that enhances the natural taste of Brussels sprouts.
Storage and Reheating
Leftover Bacon Balsamic Brussels Sprouts can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in a skillet over medium heat until heated through.
Overall, Bacon Balsamic Brussels Sprouts is a delicious and nutritious dish that can transform your meals. With its savory, sweet, and tangy flavors, this recipe is sure to become a favorite. Enjoy this easy-to-make side dish that showcases the versatility and flavor of Brussels sprouts.
Bacon Balsamic Brussels Sprouts
An often overlooked veggie due to it's "weirdness", Brussels sprouts are surprisingly delicious and the most-requested vegetable in our home. Why? Because I cook them in bacon and drizzle it with balsamic vinegar. Doesn't get much better than that.
Ingredients
- 8 oz Bacon
- 2-3 lbs Brussels Sprouts
- 3/4 cup Dried Cranberries, apple-juice sweetened
- Splash Chicken or Vegetable Broth
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- 3/4 cup Balsamic Vinegar, we love fruit balsamics**, especially pomegranate and raspberry
Instructions
- Add the balsamic vinegar to a small saucepan. Turn the heat up to medium and let simmer until reduced by about half. Do this first and it should be done by the time the sprouts are ready.
- Using kitchen shears (or a knife, but using shears is much easier), cut the bacon into small pieces, about 1/2".
- Place the bacon in a large, cold skillet. Turn heat up to medium-high and cook the bacon, stirring occasionally so it doesn't burn.
- While the bacon is cooking, cut the bottom off each sprout (where it connected to the stem), remove the outer leaves, and cut in half (or quarter them if they're big). Set aside.
- When the bacon is almost done (not all the way crispy, but close), remove with a slotted spoon and drain on paper towels. Keep as much bacon grease in the pan as possible.
- Add the Brussels sprouts to the pan with the bacon grease, reduce heat to medium, and stir to coat all sprouts with the bacon fat. If your bacon didn't product much fat, add more if you have any reserved from previously cooking bacon, or add a bit of olive oil. You just need enough to make sure the sprouts aren't cooking in a dry pan.
- Place a lid on the pan, and let cook for 5 minutes. Remove lid, stir sprouts and add a splash of broth. Put the lid back on and cook for another 5 minutes.
- Remove the lid again, stir and check to be sure the sprouts are fork-tender. If not, cook a bit longer until they are.
- Add the cooked bacon bits, cranberries, salt, and pepper to the pan. Stir to combine everything.
- Serve hot with the balsamic reduction poured over it.
Notes
- For Whole30, leave out the cranberries and maybe use a non-fruit balsamic.
Nutrition Information
Yield 6Amount Per Serving Calories 315Total Fat 15gSaturated Fat 5gUnsaturated Fat 0gCholesterol 25mgSodium 312mgCarbohydrates 35gFiber 8gSugar 18gProtein 11g
Nutrition is calculated by a third party and may not be 100% accurate
Elise
Monday 18th of February 2019
Is the nutrition info for the whole dish or per serving?
Lynn
Tuesday 19th of April 2016
This is a great side dish! Made it tonight and it was a big hit at my house! I cooked mine an extra 5-10 minutes because I like my cooked veggies VERY well done! lol I missed a stir and they burned a bit, so I added a splash of sugar-free syrup (I'm a diabetic not doing paleo) to counter the bitterness and it worked. Even my picky non vegetable-liking son said it was good! Thanks for a great recipe!
Melissa
Monday 4th of January 2016
delicous. I did not cook as long as the reciepe said because I like my vegtables a little crunchy. Loved it
Holly
Friday 10th of October 2014
My 8 year old asks me to buy them so we can make more Brussels sprouts. Here's to freakish kids. We usually saute ours with garlic and bacon. I cannot wait to try your recipe!
Kendra Benson
Friday 10th of October 2014
Freakish kids are the best :)