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Balsamic Bacon Brussels

When I say bacon, you say…YES! Eating clean doesn’t mean you have to cut out all rich foods, but it does mean you focus on the quality of your food. So when choosing meats like bacon that are high in fat, choose a brand that doesn’t have added preservatives (nitrates), sugars or other variations of corn syrup like Dextrose. I love Hemplers brand and the price is right!

This balsamic and bacon Brussels sprouts recipe is easy to whip up and sure to be a crowd pleaser. In fact, it is perfect for your Thanksgiving day feast! Ready in 20 minutes it can be cooked in the final push. Brussels sprouts used to be a vegetable with a bad rap, but that is no longer the case. These little green veggies are full of nutrients, antioxidants, Vitamin K and fiber.

Serve yourself a helping of this delicious side!

When I created this recipe, I literally had some leftover bacon and my balsamic reduction all ready to go in the fridge. I would recommend making a larger batch of this reduction and using it as a healthier option for your salad dressing! It will save you time and pull the meal together! So cheers to something deliciously easy and may your Thanksgiving be filled with blessing too numerous to count!

With gratitude,

Jenni

Balsamic and Bacon Brussels

Balsamic Bacon Brussels Balsamic Bacon Brussels Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups Brussel Sprouts, washed, trimmed and halved
  • 4 Strips Nitrate Free Bacon, thick cut
  • ⅛ cup Balsamic Reduction
  • Salt and Pepper to taste

Instructions

Balsamic Reduction

Yields 1 cup

2 cup Balsamic Vinegar

Make a Balsamic Reduction by simmering 2 cups of balsamic vinegar on medium heat for 30 minutes. Set aside to cool. It will reduce to half the amount.

Balsamic Bacon Brussels

Cook the bacon on medium heat for about 2-3 minutes on each side. The bacon should not be fully cooked at this point.

Wash, trim and cut the Brussel Sprouts in half.

Remove the bacon from the pan and place on a few paper towels to drain. Soak up most of the grease, leaving on a little to cook the sprouts in. (These two steps are not only to reduce the oil, but mainly to keep the bacon crispy in the end without making the sprouts mushy.)

Place the sprouts, and a dash of salt and pepper to the pan and cook for about 3 minutes.

Dice the bacon.

Add the balsamic reduction and continue to cook for another 3-4 minutes.

Turn the heat up to high for 2 minutes to blacken the sprouts.

Reduce heat and add the bacon and cook for another 2 minutes.

 

Not a brussel sprouts fan? Try this recipe with fresh cut green beans. Either way, you won’t regret it.

 

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