Balsamic Bacon The city Sprouts Recipe


Balsamic Honey Roasted Brussels Sprouts

Video taken from the channel: Kevin Is Cooking


Ina’s Balsamic Brussels Sprouts | Food Network

Video taken from the channel: Food Network


How To Make The BEST Brussel Sprouts EVER! w/ Bacon & Balsamic Glaze

Video taken from the channel: Mr. Make It Happen


Crispy Charred Roasted Brussel Sprouts With Balsamic Vinegar Recipe

Video taken from the channel: Simply Elegant Home Cooking


Honey Balsamic Roasted Brussels Sprouts

Video taken from the channel: Kevin Is Cooking



Video taken from the channel: CookingWithCarolyn


Brussel sprouts with Bacon in a balsamic glaze

Video taken from the channel: Foodlove with Anna

Ingredients 2 pounds Brussels sprouts, trimmed and halved lengthwise 6 slices bacon, or more to taste, thinly sliced 1 pinch salt and ground black pepper to taste ⅔ cup reduced balsamic vinegar. Directions Preheat oven to 425°. On a large baking sheet, season brussels sprouts, bacon, and garlic with salt and pepper. Drizzle Bake until brussels are tender and charred, 30 minutes.

Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar, honey, and rosemary. Simmer. Add brussel sprouts to the rendered bacon fat. Add parsley, salt, and pepper. Once butter is melted and the skillet is hot, add brussel sprouts and cook until the sprouts have color (6-8 minutes).

Add in cooked bacon pieces and salt. Cook for another 2 minutes. Add chicken stock and cook for 2 minutes, then stir in balsamic vinegar.

Remove from heat, pour into a serving dish, and drizzle with balsamic. Arrange the sliced brussels sprouts, red onion and bacon evening over a baking sheet. Sprinkle with the garlic powder and olive oil. Mix around with your hands to combine Add the salt, pepper, and finish by sprinkling the balsamic vinegar over the sheet. Preheat the oven to 425 degrees F and line a sheet pan with foil or parchment paper.

Toss the brussels with olive oil, salt and pepper, then spread in a single layer. Spread the bacon around the pan, then roast for around 13-15 minutes. Place the onion and sprouts cut side down on the baking sheet, drizzle with oil and season with salt and pepper. 4 Place the baking sheet directly on the grill grate next to the bacon and roast until they turn a light golden brown (about 8 10 minutes). 5.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender.

Over the last several years, I have sampled dozens of wonderful recipes for Brussels sprouts. Often we use bacon, pancetta, sage and rosemary to add a bit of flavor, but the recipe below from the New York Times food editor, Mark Bittman uses balsamic vinegar. Soft on the inside and crispy-crunchy on the outside, these might be the best air fryer Brussels sprouts on the planet—no brag.

We tried every method for cooking Brussels sprouts in the air fryer to come up with the perfect combination of cooking times and temperatures, then infused them with balsamic and bacon.

List of related literature:

In same Dutch oven, in bacon drippings, cook Brussels sprouts with onion, vinegar, sugar, salt, mustard and pepper until tender-crisp, about 10 minutes, stirring occasionally.

“The Good Housekeeping Illustrated Cookbook” by Good Housekeeping
from The Good Housekeeping Illustrated Cookbook
by Good Housekeeping
Hearst Books, 2001

This might be one of the easiest Brussels sprouts recipes ever, and it’s such a lovely way to have them uncooked.

“Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook” by Adam Sobel
from Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook
by Adam Sobel
Potter/Ten Speed/Harmony/Rodale, 2015

This recipe breaks all those low-fat rules by serving Brussels sprouts with heavy cream, real butter, and the robust flavor of balsamic vinegar.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Add sprouts, 2 tablespoons of balsamic vinegar, and 2 tablespoons of water.

“Mama Glow” by Latham Thomas
from Mama Glow
by Latham Thomas
Hay House, 2012

Balsamic is essential in my favorite pot roast and crispy Brussels sprouts recipe.

“Real Life Dinners: Fun, Fresh, Fast Dinners from the Creator of The Chic Site” by Rachel Hollis
from Real Life Dinners: Fun, Fresh, Fast Dinners from the Creator of The Chic Site
by Rachel Hollis
St. Martin’s Publishing Group, 2018

Add the Brussels sprouts and ¼ cup water to the pan with the bacon; sprinkle with salt and pepper, turn the heat to medium, and cover.

“How to Cook Everything—Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food” by Mark Bittman
from How to Cook Everything—Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
by Mark Bittman
HMH Books, 2019

This is the recipe that finally got my husband to accept Brussels sprouts into his life.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

Combine the 3 tablespoons of balsamic vinegar, garlic, Dijon mustard and thyme in a small bowl.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

To make the dressing, mix together: 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard Salt Fresh-ground black pepper 1 garlic clove, crushed Whisk in: 2½ tablespoons olive oil 1½ tablespoons bacon fat Taste for salt and acid and adjust as needed.

“The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook” by Alice Waters
from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook
by Alice Waters
Potter/Ten Speed/Harmony/Rodale, 2010

I’ve since reinvented that simple recipe and added honey and balsamic vinegar to balance some of the bitterness of Brussels sprouts.

“My Healthy Dish: More Than 85 Fresh & Easy Recipes for the Whole Family” by My Nguyen
from My Healthy Dish: More Than 85 Fresh & Easy Recipes for the Whole Family
by My Nguyen
Skyhorse, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

Ale[email protected]

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  • You got some beautiful color on those Brussel sprouts by pan frying them. Every recipe I’ve seen calls for oven-roasting them, but I think I prefer this method. Thanks for sharing!

  • I had Brussels sprouts for the first time the other day and loved them! But I’m trying to cut pork out of my diet. What do you recommend as an alternative? Maybe diced chicken or smoked turkey?

  • I made this for my birthday dinner yesterday and it was AMAZING. I dnt even like brussel sprouts, but, the bacon and the balsamic reduction took it to a whole new level. The balsamic glaze was perfect with my tomahawk steak. Thank you for saving brussel sprouts, lord knows this is the best I have had them.

  • Tried them. But I put the damn honey n balsamic vinegar in with the brussel sprouts ��…BUT, they are smelling great!! Let’s see….����

  • Yummm! i love brussel sprouts but not the bacon. But with the balsamic vinagar, its should be good! Anyway, thanks for sharin! have a nice week end!

  • I love your video I done your subscribed share comment for you done please help for me subscribed share comment for me I am a new subscribed for me thank you,

  • Beautiful recipe!! First and only time I tried doing my own balsamic glaze, I forgot to turn on my hood and practically tear gassed myself out of my own home �� Lesson learned though!!

  • I tried this recipe and it was so delicious that i shared it with friends! I didnt have balsamic vinegar so used 2tablespoons of black vinegat and 2 tablespoons btown sugar.Its a lovely recipe im making it again this week.Thanks for sharing

  • Just my opinion, I think that the shorter cut makes you look younger. Speaking from a men’s stylist, I think that you should keep that cut. I truly feel that the longer hair looks a little dated, and the shorter hair gives you a fresh new look. Just food for thought……

  • My husband loves brussel sprouts and I hate them. I make them for him anyway. I’m looking for a recipe that might help me tolerate them and this looks incredible. I can’t wait to try it.

  • Have u ever tried the Brussels sprouts from TGIF??? They also add croutons and sliver of onions. i think they are cooked in baslamic vineager.
    And they are so addictive

  • I never was one for much veggies.. But I liked cabbages… And trying not to be a baby in front a guy I tried them… Those mofos are like tiny cabbages… Crispy with salt pepper garlic and olive oil.

  • Those are some jr. baby cabbage!! They love wonderful and you make everything so mouth watering good!! Thanks so much for sharing!!

  • Now I know why my Brussels sprouts never roast properly. Thanks for the tip. This dish looks delicious. Morning star makes vegan bacon. I’m definitely going to try it. Love it. Thanks! Gorgeous dish.

  • Thank you, Anna. I just found you, and subscribed. I’m assigned a vegetable dish for a birthday dinner, tomorrow. I have some duck fat, which I was going to us, to roast sprouts. But the added bacon flavor/bits just made me change my mind. I’m going to add rings of “mini” red, yellow, and orange peppers, for added crunch, sweetness and color. And, I may roast them in the oven.

  • i am someone who never cooks, butttt i made these brussels sprouts the other day and they were DECLICIOUS! and so easy to make! my mom wouldn’t stop eating them off of my plate! i felt so proud of myself for being to make something in the kitchen that isn’t just okay, but is actually scrumptious!! i found the recipe from your website and also watched the video for safe measure to make sure i understood before trying it out myself. i love the way you explained everything and i love the recipe itself! you’re a genius! can’t wait to explore your other recipes!!

  • Nice! I’m a big advocate for roasted vegetables, it concentrates the taste. It works really well with Brussels sprouts and other brassicas.

  • OMG! THESE BRUSSELS SPROUTS WERE ABSOLUTELY DELICIOUS!! THE BEST I HAVE EVER PUT IN MY MOUTH! YES, I’M YELLING SCREAMING IT FROM THE ROOFTOPS! I just made these tonight and I went exactly by your recipe. After taking them out of the oven, (I had previously mixed the olive oil, balsamic vinegar and honey together) and then I poured the mixture over them. The Brussels sprouts caramelized right before my eyes! LMAO! I bought a huge bag of fresh sprouts and used half the bag all of this, was just for me. I ate two large servings and there was none left! I will fix the rest of the bag, tomorrow! THANK YOU so much for sharing your wonderful recipe. I really hope you see this comment. Honestly, I have never had such delicious Brussels sprouts! The vinegar/honey mixture really makes this recipe stand out! THUMBS UP! Beth:-) P.S.: I did cook these for 30 minutes, instead of the 20 minutes the recipe called for. I stirred them, half way through. Also, I grated a little fresh Parmesan cheese on top. This is going under my favorites.

  • Have you heard of entomatadas? Its like enchiladas but more for kids that are sensitive to the spicy level. I’ve tried different versions & mine seem to be a bit watery. If you ever come down to that recipe, can you please show online or upload a video?

  • I love brussel sprouts roasted iadd raises, dried cranberries and roasted walnuts at the end. I’m going to try the balsamic and butter next time. Thanks

  • Omg yes! I tried to roast Brussels sprouts a couple of times and I could never figure out what i was doing wrong. I was over-crowding my pan! I can’t wait to try this recipe, thanks for sharing!

  • The Brussels sprouts look delicious and I can’t wait to make them. I have never roasted them. Will green onions work in this recipe?

  • I just tried this recipe and it was great. I couldn’t stop eating the things but at 1/2 I did. Great show only next time I’ll try some soy sauce also. Nice haircut by the way, you got your money’s worth.
    Agent 86 out

  • I just received the GD seasoning few days ago that I ordered, & so glad to finally use it before thanksgiving. I didn’t expect to see your signature on it but It made me happy. Thanks so much Carolyn. Keep up the good work

  • Beautiful and tasty looking! I love brussel sprouts and love bacon even more, I can’t lose with this dish! You keep cooking and putting these videos up! I’ll be watching.

  • I love the fact that you have your tajine on display… I’m from Morocco maybe if you make one I could give you some feedback? Love the roasted balsamic Brussels sprouts

  • Kev… high quality video! But do you realize you explain what you’re about to do, then explain again while you’re doing it? makes it a little tough to watch. Today’s viewers like more efficiency.

  • HI COROLYN I’m a knew Subby… I’ve been watching some of your Video and really enjoy them. I also have use some of your Recipes……and by way the I will be following this Brussels Sprout recipe tonight ������

  • I made it today and I loved it.. I added seasoning salt and more balsamic n a tsp of more butter with maple bacon.. I love Brussel sprouts I love to fine dine all of the time and they charge me damn near 20 for a side of them.. I got it now., I crave them

  • Hello, looks absolutely delicious. Can you give me the nutrition information for this dish. How many calories per serving size is this item (including the balsamic reduction added)? What is a serving size, 1 cup? Thank you so much for posting this wonderful video.

  • Looks absolutely delicious…..this is a must try. I’m used to used to the roasting method; however, this is a welcoming change. Thank you so much. God Bless

  • Just wondering what type of meat or main meal would this be best suited for? Definately intrigued,and looking forward to trying this.

  • OMG ��I made this last night and I will never steam Brussels again these were delish�� and I was shocked didn’t think it would be nice but it’s going to be my go to I can’t say it enough thanks for sharing this Kevin they were out of this world………u get the feeling I liked them �������� just noticed the date u posted this am clearly late in finding this ��

  • I just started watching your vids. Love them! Very detailed, excellent video quality and you are very professional. Keep making more vids.

  • I have looked all over your you tube video, I see no drop down arrow for cooking time, you tell us to cook the sprouts at temperatures but give no time estimate? seems like that would be an important direction on your recipe, also no measurement for honey balsamic mixture? good recipe but you leave too much to chance, I have been cooking for years and can figure it out, but a lot of your viewers will be lost.

  • Haircut looks okay. I’ve gotten so’s I tell them what I want and if I have to stop them, they don’t get paid! Works. I’ve had a lot of ‘free’ haircuts! Seems as though they learn one way and everybody is supposed to live with that!

  • Thanks for sharing. I will try this however since I do not eat honey I am wondering of agave syrup would go nicely with this…hmmm ��

  • I’m trying to get into cooking after realizing how terrible my diet has been during quarantine. I never knew you could fry things this way these tasted fantastic without needing a canola oil bath! Thank you!

  • Thanks. I had something similar that was smoked brussel sprouts with my barbecue and they had some kind of Honey glazing and roasted beer nuts. This recipe looks just as good thank you

  • Thank you very much. Just one suggestion: we need to see you put things in the oven ; otherwise my mother (who doesn’t speak English) won’t be able to follow through.

  • I just tried your recipe with one variation. Instead of using traditional balsamic vinegar to finish it, I used cara cara orange white balsamic vinegar & it was fantastic! Your techniques, temperature & cooking time were right on the mark for my oven. This is a wonderful healthy dish. Everyone should give it a try.

  • thank you for this recipe. ive been trying to get myself into sprouts for the nutrition. it has bacon so this is a must! lol. have a great day Carolyn!

  • Those look amazing!! My husband has been trying to do in a pan and they just don’t come out crispy enough and kinda like that burnt taste I like!!! Lol!! Can’t wait to try this!!!����������������

  • Ah, stinky bitter little cabbages. One of the hard ones to make fit for eating. I’ll have to try it this way but I can hear the family groaning right now when I bring them home. If I can cook a beef wellington, I can do this…..As for the hair, pretend that you’re a football coach. I sported a flat top for 10 years when I was coaching a team, now I’m retired my hair is about 2 feet long, just like the beard.

  • @Keviniscooking Thank you so much for such an amazing recipe I actually prepared this for my family for thanksgiving as one of our sides and they loveddddd it so much ���� finger licking good thanks once again and shout out to you ��percent for this delicious recipe ☺

  • Hi Carolyn –
    Enjoy your videos…I referenced your channel in a video I did on making perfect pie crusts. Hopefully you’ll see it. Appreciate your recipes and videos.

  • I’m roasting Brussels sprouts for dinner tonight, and I was looking for a way to add a little pop. This is just what I needed! (Except I’ll be using Korean ssalyeot instead of honey to keep it vegan.) Thanks!

  • This came out AMAZING!!! I have to put the cover on my container before there wouldn’t have made it to the dinner table! Thank for A great Dish! Quick too. Oh I shredded minds ��

  • Last month I was adventurous at a restaurant and ordered a side of honey glazed brussels sprouts. The last time I ate a brussel sprout was about a decade ago, and it was definitely cooked until dead. Thank you for sharing this recipe! I had a feeling that baked would be best, but couldn’t figure out how to get the honey glaze bit. This is exactly what I was looking for!

  • Thanks for the recipe! I’ve had these before and couldn’t find a recipe that made them like I remembered. Also, great presentation and video. Really enjoyed your attitude and you explained everything perfectly.

  • I think your hair looks quite nice (handsome), but it’s true: you should get what you expect. I have been following a ketogenic-style diet, so am going to omit the honey. They won’t be as good, I know, but they’ll be good. I love Ortalli balsamic vinegar. Do you have a favorite? Thanks for the beautiful food! Thanks for making this very good video.

  • I don’t eat brussel sprouts, but my man does.. I tried this recipe, but had to substitute the balsamic for raspberry walnut vinaigrette…It was a hit.. he loved it

  • If you don’t mind, can you tell me what brand olive oil and balsamic vinegar do you use? I’m want to get a good quality for both! And your receipe looks amazing

  • these look good but damn if you’re not killing me with this bacon!! and I know turkey bacon won’t be the same cause you won’t have the fat drippings.

  • Just made this, fantastic recipe! I looked at a few of the other “big name” channels but yours was by far the most enticing and so easy! I’ll definitely make this many more times can’t wait to wow my parents with this one! Thank you!

  • I purchased all ingredients to prepare for tonight’s meal. (I’ve been wanting to make this for couple months) I have relatives visiting and they want meatloaf so, I thought the flavor of this dish would add pazzazz.��

  • I love a classic. Brussels Sprouts have such a bad reputation. If folks had them in this preparation, they’d definitely gain in popularity. Thanks for sharing!

  • I tried it and I love it. The bacon added just enough meat for me to feel like I didn’t need any with the dish. It was filling all by itself.

  • Ms. Carolyn, I just wanted to thank you for sharing this recipe and your southern macaroni and cheese. I was looking for some good recipes and just yesterday saw you uploaded this video a couple days before. Luckily, I had everything on hand. To make a long story short. My family and I just finished up with Thanksgiving dinner. And EVERYONE at the table said they loved it! One said they were going to write you and say thank you! You helped make our thanksgiving giving truly spectacular! Lots of love from San Diego, CA. ����

  • I love this video I done your subscribed share comment for you. please I am a new subscriber please for me subscribed share comment for me thank you

  • Being a local Eastern Shore girl, living in Philly oh, there’s no way I could not follow your page!
    I’m a huge FOODIElove the channel

  • Just found your channel. I made the Sprouts and they were amazing.
    I roasted the Sprouts for 35 min, at 350F, because that was what my roast was in the oven at.

    Great job