These crispy Skillet Balsamic Bacon Brussels Sprouts are easy to make, and even the pickiest of eaters will eat them up and ask for more.
After all the holiday sweets and treats, is anyone else craving more greens? When we got home from vacation, our girls were asking for all their favorites at the grocery store.
Brussels sprouts, not usually your jam? I know these little veggies can have quite the polarizing reaction from people that either love or hate them. I will completely admit that I used to be a total hater on them. I used to think they were SO gross, and nothing anyone could do to them would make them edible.
In reality, I had just never had them cooked the right way. Raise your hand if you've had boiled Brussels sprouts? I see you, and I'll bet that is the recipe that will show you that's almost right. You are probably wondering what I'm talking about, but do not worry, let me explain. This recipe turns regular boiled Brussels sprouts one step further. Blanching them before we cook them up with bacon helps them get crispier and helps reduce some of that traditional Brussels sprout taste that can be overwhelming to some.
So instead of eating of eating mushy balls of blah, you get little crispy pieces of deliciousness!
Tips and Tricks:
- Cook the bacon to a little more of a level of crispy you like, as it will soften a little once you deglaze the pan with the balsamic vinegar.
- Needing it Whole30? Make sure the bacon you use is compliant with no added sugars.
- Since these are blanched before they are cooked in the skillet, you can quickly blanch them ahead of time and keep them in the fridge until you are ready to cook them up.
- These store in an airtight container in the fridge for up to 5 days.
Next time you’re looking for an easy veggie to add some healthy greens to your next meal, make up a batch of these!
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📖 Recipe
Skillet Bacon Balsamic Brussels Sprouts
Ingredients
Instructions
- Wash and trim your Brussels sprouts remove wilted leaves and rough chop into half or quarters.
- Bring a medium pot of water to a boil.
- Place the Brussels sprouts into the boiling water with the salt and allow them to cook about 5-7 min. Transfer them to an ice bath to cool and then place on s plate lined with paper towels to help remove excess water while you continue.
- In a skillet (or cast iron), Cooke the chopped bacon until it’s nice and crispy. Remove from the pan and set aside.
- Drain all but about 1-2 TBS of the bacon grease from the pan and then add the olive oil, butter (or ghee) shallot and minced garlic and let it saute over medium heat for about 5 minutes until the shallot becomes soft and the garlic becomes fragrant.
- Add the Brussels sprouts to the pan let them sit, allowing them to crisp on each side, occasionally stirring to rotate them.
- Add the bacon, balsamic vinegar, and spices and continue to cook about another 5-10 minutes until the desired level of crispy has been achieved. I like them both slightly and more crispy, but it all depends on who I am cooking them for on how I make them.
Notes
- Cook the bacon to a little more of a level of crispy you like as it will soften a little once you deglaze the pan with the balsamic vinegar.
- Needing it Whole30? Make sure the bacon you use is compliant with no added sugars.
- Since these are blanched before they are cooked in the skillet, you can quickly blanch them ahead of time and keep them in the fridge until you are ready to cook them up.
- These store in an airtight container in the fridge for up to 5 days.
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