Balsamic Bacon Brussels Sprouts

Sweet, caramelized Brussels sprouts cooked with crisp pan-fried bacon and tossed in a balsamic glaze? Yes, please! If you have not yet hopped onto the Brussels sprouts bandwagon, this method from Cook Smarts might just do it. Bacon adds smokiness and crunchiness to perfectly sautéed Brussels sprouts to tempt even the pickiest eaters.

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Balsamic Bacon Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, halved
• 6 slices bacon, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 2 teaspoons Dijon mustard (certified gluten-free if necessary)
• 1/2 medium lemon, juiced

Directions

Place Brussels sprouts in a microwave-safe dish. Add a splash of water, cover with a wet paper towel, and microwave for 2–3 minutes. (Or boil in salted water for about 2 minutes.)

Place a large nonstick skillet over medium-high heat. Add bacon, and sauté until brown and a bit crispy, about 5 minutes. Drain all but 1 tablespoon of the bacon drippings. If the pan looks too dry, add a splash of water before scraping up your bacon bits.

Add Brussels sprouts to pan, and sauté for about 5 minutes, or until they are golden on the outside.

Add balsamic vinegar, brown sugar, Dijon mustard and 2 tablespoons water to the pan. Sauté for another 1–2 minutes. Remove from heat, and top with lemon juice. Season to taste with salt and pepper. Enjoy!

Nutrition Information

Serves: 4 |  Serving Size: 1 cup

Per serving: Calories: 136; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 15mg; Sodium: 316mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 7g; Protein: 9g

Nutrition Bonus: Potassium: 478mg; Iron: 11%; Vitamin A: 19%; Vitamin C: 178%; Calcium: 5% 

Cook Smarts creates a range of educational cooking tools and information to empower and inspire home cooks. Visit their website for a range of free cooking resources, simple recipes, and delicious weekly meal plans. Follow their adventures in healthy cooking on Facebook, Pinterest & Instagram.

Photo courtesy of Cook Smarts. Original recipe published by Cook Smarts.

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