Bacon Braised Brussels Sprouts
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!
Servings: 16 servings
Shallow Dutch Oven
- 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.
Serving: 1cup | Calories: 303kcal | Carbohydrates: 11g | Protein: 2g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 240mg | Fiber: 2g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 49mg | Calcium: 28mg | Iron: 1mg