• 1/2lb bacon, diced
  • 1 table spoon extra-virgin olive oil
  • 2 teaspoons butter
  • 1/4 onion, diced
  • 2 cloves garlic, minced
  • salt & pepper, to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 1/2lbs brussel sprouts, trimmed & cut in half
  • 2 cups chicken stock


  • Place bacon in a large skillet, cook over medium-high until evenly browned but not crispy.  Remove bacon leaving grease in the skillet.  Set aside bacon.
  • Pour off all but 2 tablespoons of bacon grease.  Stir in olive oil, butter, onions and garlic.  Season with salt & pepper.  Cook and stir until onion softens and garlic lightly browns.
  • Stir in balsamic vinegar and bring to simmer.  Cook until liquid has reduced by a 1/3rd.  Add bacon, brown sugar, brussel sprouts and stock. Stir and bring to a boil over high heat.  Reduce heat to medium-low and simmer until brussel sprouts are tender, yet slightly firm.

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