Best 7 Brussels Sprouts With Bacon Pistachios And Balsamic Vinegar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Brussels sprouts are tiny, cabbage-like vegetables that can be prepared in a variety of ways. Cooking techniques such as roasting, sautéing, and steaming can bring out the vegetable's inherent sweetness and flavor. Brussels sprouts can also be shaved or shredded and eaten raw in salads or slaws. This recipe combines roasted Brussels sprouts with the salty, smoky flavor of bacon, the nutty crunch of pistachios, and the tangy sweetness of balsamic vinegar. The result is a delicious and satisfying dish that is sure to please even the most discerning palate.

Here are our top 7 tried and tested recipes!

BRUSSELS SPROUTS WITH BACON AND BALSAMIC



Brussels Sprouts with Bacon and Balsamic image

Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.

Provided by JW

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 4

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, divided

Steps:

  • Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
  • Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g

BRUSSELS SPROUTS PASTA WITH BACON AND VINEGAR



Brussels Sprouts Pasta With Bacon and Vinegar image

This recipe is endlessly adaptable: You can use pancetta or even sliced salami in place of the bacon, and chopped cabbage or torn escarole work well if you don't have sprouts. No shallots? A small red onion will do. Keep in mind different types of bacon (or other cured pork) will render different amounts of fat. When you add the brussels sprouts, if the skillet starts to look a little dry, add a tablespoon of oil to keep things moving. To achieve a nice mix of crisp leaves and tender cores, tear off some of the loose outer leaves from your brussels sprouts; they will wilt and blister while the more tightly bundled cores will soften and steam. This recipe is designed for a half pound of pasta; though you may be tempted to add extra pasta, the dish will be plenty filling with a whole pound of brussels sprouts.

Provided by Dawn Perry

Categories     dinner, easy, weeknight, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
8 thin slices of bacon
8 ounces cavatappi or other short pasta
1 pound brussels sprouts, trimmed, halved and outer leaves separated
2 shallots, thinly sliced
1 tablespoon olive oil (optional)
1/4 cup cider vinegar or red wine vinegar
2 tablespoons whole-grain or Dijon mustard
Shaved Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
  • Drop pasta into the boiling water and cook according to package instructions until al dente.
  • Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
  • Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.

BALSAMIC ROASTED BRUSSELS SPROUTS WITH BACON



Balsamic Roasted Brussels Sprouts with Bacon image

Bring on the bacon! Brussels sprouts become a crowd favorite when they're smothered in balsamic and topped with homemade bacon bits.

Provided by Kisspookies

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 30m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, trimmed and halved or quartered
2 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 slices bacon
2 teaspoons lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
  • Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
  • Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
  • While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
  • Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 11.6 g, Cholesterol 1.9 mg, Fat 4.5 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 212.1 mg, Sugar 3.6 g

BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR



Brussels Sprouts With Bacon and Balsamic Vinegar image

Make and share this Brussels Sprouts With Bacon and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout
1/4 lb bacon, chopped
1/2 cup finely chopped shallot
1 -2 tablespoon butter
3 tablespoons balsamic vinegar
salt and pepper

Steps:

  • Trim ends of Brussels sprouts and cut any large ones in half. Blanch in boiling water until tender.
  • Plunge into ice water to stop the cooking and drain well.
  • Meanwhile, cook bacon until crisp and drain on paper towels.
  • Remove all but 2 tablespoons of bacon grease from the pan. Add onions.
  • Cook until brown. Add Brussels sprouts, butter, vinegar, salt pepper and bacon. Toss until hot.

Nutrition Facts : Calories 210.7, Fat 16.2, SaturatedFat 6.2, Cholesterol 26.9, Sodium 283.1, Carbohydrate 11.6, Fiber 3, Sugar 2, Protein 6.7

BRUSSELS SPROUTS WITH BACON, PISTACHIOS AND BALSAMIC VINEGAR



Brussels Sprouts With Bacon, Pistachios and Balsamic Vinegar image

I HATE brussels sprouts, but got some in a organic vegetable delivery, and had to figure out an edible way to prepare them. I came up with this, and my hubby and I were fighting over the last one.

Provided by KelBel

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout, trimmed and washed
1/4 lb bacon, diced
1/4 cup roasted salted pistachios, shelled
1/4 cup balsamic vinegar
salt and pepper

Steps:

  • Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
  • Fry bacon in sauce pan until crisp.
  • Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
  • Add pistachios and balsamic vinegar.
  • Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
  • Add bacon back to pan and season with salt and pepper.

BALSAMIC BRUSSELS SPROUTS WITH BACON



Balsamic Brussels Sprouts with Bacon image

This Italian-inspired Brussels sprouts with bacon recipe features pine nuts, balsamic glaze and freshly shaved Parmesan cheese. Serve this quick and easy side for special holidays like Christmas and Thanksgiving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts
2 teaspoons minced fresh oregano
2 tablespoons balsamic glaze
2 tablespoons freshly shaved Parmesan cheese

Steps:

  • Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.

Nutrition Facts : Calories 323 calories, Fat 26g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 410mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

CARAMELIZED BRUSSEL SPROUTS WITH BACON & PISTACHIOS RECIPE



Caramelized Brussel Sprouts with Bacon & Pistachios Recipe image

Provided by ckovak

Number Of Ingredients 8

1 lb. Brussels sprouts, trimmed and washed
1/4 lb. Bacon, diced
2 TBSP. Butter
2 shallots, minced
1 TBSP. garlic, minced
1/4 cup roasted pistachios, shelled
1/8 cup balsamic vinegar
Salt and pepper to taste

Steps:

  • Blanch Brussels sprouts in salted boiling water for 7-8 minutes, or until almost tender. Strain immediately and shock in ice water to stop cooking. In large sauté pan, cook bacon until it begins to crisp. Add butter, shallots and garlic. Add Brussels sprouts and sauté for 1-2 minutes, until they begin to caramelize. Finish by adding pistachios and balsamic vinegar. Season with salt and pepper.

Tips:

  • To save time, use pre-cooked bacon or microwave bacon strips until crispy.
  • If you don't have balsamic vinegar, you can substitute white wine vinegar or apple cider vinegar.
  • Feel free to add other ingredients to your brussels sprouts, such as chopped onion, garlic, or dried cranberries.
  • For a vegetarian version of this dish, omit the bacon and add in some crumbled tofu or tempeh.
  • Serve brussels sprouts as a side dish or as a main course with a side of rice or quinoa.

Conclusion:

This recipe for Brussels sprouts with bacon, pistachios, and balsamic vinegar is a delicious and easy way to enjoy this healthy vegetable. The bacon adds a smoky flavor, the pistachios add a nutty crunch, and the balsamic vinegar adds a tangy sweetness. This dish is sure to be a hit at your next gathering!

Related Topics