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Cook the best toasted brussels sprouts with bacon and balsamic vinegar recipe

Butternut squash and brussels sprouts

How to Make a Delicious, Bacon-Infused Brussels Sprouts And Balsamic Glaze

When you want a side dish for your dinner, but want something different and tasty, Brussels sprouts and balsamic glaze are a great option. In this recipe, bacon is used in the brussels sprouts to create a flavor that is unique from other vegetables.

What are bacon-infused brussels sprouts?

Bacon-infused brussels sprouts are a delicious and easy way to add some flavor to your meal. You can make this dish either with bacon, or without. If you choose to use bacon, then you will need to cook it first before adding it to the brussels sprouts. After cooking the bacon, you will then add it to the brussels sprouts along with some balsamic vinegar. The end result is a delicious and succulent dish that will leave your taste buds reeling.

Balsamic Bacon Recipe

Bacon is the perfect addition to any Brussels sprouts recipe, and this bacon-infused Brussels sprouts and balsamic glaze is no exception. This dish is delicious and simple to make, making it a great choice for a quick meal or appetizer.

Want to make the bacon-infused Brussel sprouts and balsamic glaze? Start by cooking the bacon in a large skillet over medium heat until crisp. Once the bacon has been cooked, add the Brussels sprouts to the skillet and stir until they are coated with the bacon fat. Cook the Brussels sprouts until they are tender, about 8 minutes.

Next, you need to whisk together the balsamic vinegar and Dijon mustard in a small bowl. Pour the mixture into the skillet and cook until it begins to simmer. Cook for an additional 2 minutes to allow the flavors to meld. Serve warm, topped with some fresh parsley if desired.

How to make brussels sprouts balsamic bacon

If you’re looking for a delicious, bacon-infused Brussels sprouts dish, then this recipe is perfect for you! The Brussels sprouts are cooked in a glaze made with balsamic vinegar and bacon. You can also replace the bacon and use pancetta instead This dish is sure to be a hit at your next dinner party.


-6 slices bacon
-1/2 cup balsamic vinegar
-1/4 teaspoon salt
Add -1/4 teaspoon black pepper
-1/4 teaspoon dried thyme
-1/4 teaspoon red pepper flakes
-8 cups Brussels sprouts, trimmed and cut into 1-inch pieces
-3 tablespoons olive oil

How to prepare:

In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Reserve the bacon fat in the pan. Add the Brussels sprouts to the pan and stir well. Cook for 3 minutes, stirring occasionally. Add the bacon fat and continue cooking for 2 minutes, stirring occasionally. Add the vinegar, salt, black pepper, thyme and red pepper flakes and bring to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Brussels sprouts and roasted potatoes

Brussel sprouts and roasted potatoes are a delicious and healthy meal. Here’s how to make them:

1. Preheat the oven to 375 degrees F (190 degrees C). Cut the Brussels sprouts in half, then slice them thin. Spread the slices on a baking sheet and roast for about 25 minutes, or until they are crispy.

2. Meanwhile, cook the potatoes in a large pot of boiling water until they are soft. Drain them, then let them cool slightly before serving.

3. To make the balsamic glaze, mix together 1/4 cup (60 ml) balsamic vinegar, 2 tablespoons (30 ml) olive oil, and 1/2 teaspoon salt.

4. When the Brussels sprouts are done, toss them with the potatoes and spread the mixture on a serving dish. Drizzle the balsamic glaze over it and serve immediately.

Butternut squash and brussels sprouts

When it comes to fall favorites, there’s nothing quite like a roasted butternut squash and crispy brussels sprouts. This dish is simple, yet so delicious, and you can make it in just a few minutes. In addition to being delicious, this meal is also healthy thanks to the butternut squash and Brussels sprouts.

To make this dish, start by slicing the butternut squash into thin pieces. You can then roast the squash in the oven or on the grill for about 30-40 minutes, or until you can easily pierced with a fork. Once the butternut squash is roasted, it’s time to prepare the brussels sprouts. Start by trimming off any tough ends and discarding any brown leaves. Then, wash the brussels sprouts well and season them with salt and pepper. Finally, cook the brussels sprouts in a large pot of salted water for about 10-15 minutes, or until they are tender.

Once the butternut squash and brussels sprouts are cooked, it’s time to assemble the dish. First, add some of the roasted butternut squash to the crock pot and stir to combine. Then, add the brussels sprouts to the crockpot and continue stirring until everything is combined. Finally, top everything with your favorite cheese. I’m using a combination of salty parmesan cheese and Muenster cheese (two types of cheese that go great with wheat bread). However, feel free to use any type of cheese you like! Now, sit back and enjoy this delicious hearty meal for dinner or lunch tomorrow!


If you love Brussels sprouts, then this recipe for bacon-infused Brussels sprouts and balsamic glaze is definitely for you! The combination of smoky bacon and sweet, tangy balsamic vinegar is a delicious contrast that will have your taste buds delighted. You can prepare this meal in just a few minutes, making it the perfect way to enjoy Brussels sprouts any time of year. If you’re looking for a special dish to serve at your next dinner party, give this one a try!