The Secret to Brussel Sprouts: Bacon, Butter, and Sugar

I have found in cooking, there has to be a balance of eating healthy and indulging.

I have noticed this more so when it comes to cooking vegetables or side dishes. For instance, now that I am older one of my favorites things to eat are brussel sprouts, which is funny because as a kid I could not stand eating them.  When I want to be healthy I usually steam them or bake them with olive oil, salt, pepper, and garlic.  To me they taste amazing this way, but I decide to get creative with them the last few dinners and have come up with an amazing combination of sweet and salty.  I hope you enjoy this dish as much as I do!


  • 1-1 1/2 pounds of brussel sprouts
  • 6 slices of bacon, diced
  • 2 tablespoons of butter
  • 1/4 cup of blackberry balsamic vinegar
  • 2 tablespoons of dark brown sugar
  • 1 teaspoon of garlic powder
  • 1 teaspoon of black pepper
  • 2 tablespoons of olive oil


  1. Preheat oven to 400 degrees
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Slice brussel sprouts in half and place in a bowl.  Drizzle olive oil and sprinkle the garlic powder and black pepper.
  3. Mix well to make sure brussel sprouts are evenly coated in olive oil mixture.
  4. Spread evenly on a baking sheet covered in Reynolds wrap and bake for 20 minutes.
  5. While brussel sprouts are baking, cook the bacon in a small frying pan. Make sure the bacon is nice and crisp, but not burnt.
  6. Once bacon is done cooking, remove from frying pan and remove excess grease from bacon with a paper towel.
  7. Remove brussel sprouts from oven and return to mixing bowl.
  8. Add butter, sugar, and balsamic vinegar, stir well.
  9. Place brussel sprouts in serving dish and sprinkle with bacon.

Serve immediately.






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