Lisa Bryan is a writer, entrepreneur, explorer and motivator for vibrant living. She believes that wellness is a journey and simplicity is not boring. After being diagnosed with four autoimmune diseases in two years, Lisa became an impassioned advocate for health and lifestyle transformations. Realizing that stress, poor diet and lack of sleep were triggering disease on a grand scale, she left her former life as a biotech marketing executive to start Downshiftology. Today, Lisa inspires countless women to restart their lives, take action for positive change and make each day count. Connect with Lisa on Facebook, Instagram, Pinterest, and Twitter.
But before we dive into this recipe, I have to be honest. I HATED Brussels sprouts as a kid! I don’t want to fool you into thinking I’ve always been a healthy, organic, veggie-lover! Nope. Not even close.
Brussels sprouts were my least favorite vegetable. I always thought they were dry and bland. In fact, they were up there with Lima beans! Ugh!
Now, if only my mom had done this recipe, who knows, maybe I would’ve swallowed them right up!
But I have to warn you. This recipe is just a smidge more involved than others you’ll find on the interwebs. I’ve tried this recipe numerous ways, but I still prefer this version. For instance, I’ve done the whole thing in the oven (but the bacon doesn’t always get crispy enough)…and I’ve tried it all in a skillet (whereby, I also ruined my skillet with tar-like, baked on balsamic vinegar, cooked a little too hot. Oops.)
Other recipes will have you remove much of the outer leaves, so you’re left with more in-tact Brussels sprouts.
But I like a lot of the loose leaves. They go crispy in the oven and create a more salad-like texture. I also chop my Brussels sprouts into quarters versus halves. Again, I like smaller bite-sized bits to soak up the balsamic.
Then I do half oven-roasted and half sauteed on the skillet. I’ll apologize now for all the extra dirty dishes, but trust me, it’s worth it!
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Servings: 4-6
- 1.5 – 2 lbs Brussels sprouts, quartered
- 8 oz bacon
- 1/2 onion, diced
- 2-3 tbsp aged balsamic vinegar (the more syrupy the better)
- salt and pepper
- Turn the oven on to 400 degrees Fahrenheit.
- Wash the Brussels sprouts and only remove the outer leaves necessary (e.g. – bad leaves). Slice into quarters and place onto a large sheet pan. Set aside for the moment.
- Slice the bacon into 1/2 inch-sized pieces. Place into a large skillet and heat on medium-high for a few minutes, until the bacon starts to become crispy.
- Using a slotted spoon, remove the bacon and place onto a paper towel to drain.
- Carefully pour approximately half the bacon grease onto the Brussels sprouts. Sprinkle the Brussels sprouts with salt and pepper. After the grease has cooled for a minute, use your hands to mix everything together on the sheet pan.
- Put the Brussels sprouts into the oven for 20 minutes, stirring halfway through. The loose leaves will start to brown.
- When your Brussels sprouts are done, remove from the oven and set aside.
- Heat your skillet with the remaining bacon grease on medium-high and add the onion. Saute for 2-3 minutes. Add your crispy bacon and the Brussels sprouts. Mix together.
- Add the balsamic vinegar and saute for another few minutes. Remove from the skillet and serve.