This post was originally published on March 7, 2017 and was updated on January 18, 2021. These bacon braised Brussels sprouts are the end-all, be-all of delicious vegetable side dishes! If you’re not sure how to prepare Brussels sprouts or think you’re not a fan – give this recipe a try! You’ll be sure to fall in love after just one bite!
Shaved sprouts are perfectly cooked and paired with crispy bacon, caramelized red onion, and tart cranberries. A drizzle of sweet balsamic reduction creates the perfect balance and ties the whole dish together!
I have been making these sprouts for years. Years! They’re one of my favorite side dishes of all time. Of all time! Especially during the holidays. It’s become a tradition that I bring them to every Thanksgiving dinner and Christmas lunch with my family.
Don’t be surprised when the same thing happens to you after you make these delicious bacon braised brussels sprouts to impress your family and friends! Here’s what you’ll need:
Ingredients for this recipe
- Fresh Brussels Sprouts
- Red Onion
- Dried Cranberries
- Balsamic Vinegar
If desired, you can sub store-bought balsamic glaze for the balsamic vinegar and sugar and cut out one step of prep! Otherwise, read on to see how to perfectly cook fresh Brussels sprouts!
Cooking Brussels Sprouts with Bacon
- Shave the Brussels sprouts. Either with a very sharp knife, a mandolin, or using the slicing blade attachment in your food processor.
- Cook the bacon. Until nice and crispy. Remove from pan but leave all those delicious drippings!
- Make the balsamic reduction. While the bacon cooks. Check out this post for an in-depth explanation on how it’s done!
- Sauté the red onion. In the bacon fat! Do this on low and slow heat so the onions get all sweet and tender.
- Add the shaved sprouts. In two batches. They shrink down as they cook so start with half and then add more.
- Stir in the bacon and cranberries. As soon as the Brussels are tender.
- Drizzle with balsamic. For the perfect finish!
What to serve with Brussels Sprouts?
Now that you have the perfect side dish, you’ll need the perfect main course to serve them with! I love to serve the sprouts with our favorite beer braised pot roast. Grilled backstrap is also an excellent pairing! Of course, you can never go wrong with pork chops and sprouts!
You may also like:
- Pan Roasted Vegetables
- Shaved Brussels Sprouts Caesar Salad
- Shaved Brussels Sprouts Salad with Blood Orange Vinaigrette
- Honey Glazed Roasted Carrots
Bacon Braised Brussels Sprouts
- Shallow Dutch Oven
- Small Saucepan
- 1 pound bacon diced
- ½ cup balsamic vinegar
- 1 tablespoon granulated sugar
- 2 pounds Brussels sprouts sliced thin
- 1 large red onion sliced thin
- ½ cup dried cranberries chopped
- Kosher salt to taste
- Place a large, shallow Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 10 minutes. Using a slotted spoon remove to paper towel-lined plate to drain. Keep drippings in the pan.
- While bacon cooks, combine the balsamic vinegar and sugar in a small saucepan. Place over medium-low heat. Cook, swirling pan occasionally, until mixture is reduced by half and syrupy. This will take about 8 minutes. Remove from heat, reduction will thicken as it cools.
- Reduce heat to medium-low and add red onion, stirring to coat. Sprinkle with salt. Cook until tender and caramelized, about 10 minutes. Add half of the sliced Brussels sprouts, stirring to coat and cook until they begin to shrink. Add the remaining sprouts and sprinkle with salt. Stir to coat and cook until sprouts are tender, about 5 minutes.
- Stir in cranberries and cooked bacon. Drizzle with balsamic reduction before serving.
- When shaving the Brussels sprouts, be sure to trim off the stalk ends and discard before using.