Balsamic-Glazed Brussels Sprouts Recipe

5 8 5
Balsamic-Glazed Brussels Sprouts Recipe
Balsamic-Glazed Brussels Sprouts Recipe photo by Taste of Home
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Balsamic-Glazed Brussels Sprouts Recipe

Read Reviews
5 8 5
Publisher Photo
My relatives claim to hate Brussels sprouts, which I took as a challenge to come up with a recipe they'd love. When I served this at my Christmas buffet, there wasn't a sprout left in the bowl! —Carol Bess White, Portland, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds fresh brussels sprouts
  • 1/2 pound sliced bacon, cut into 1/2-inch pieces
  • 1 medium onion, sliced
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons stone-ground mustard
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup soft bread crumbs

Directions

Cut an “X” in the core of each brussels sprout. Place in a large saucepan; add 1 in. of water Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, brussels sprouts and bacon; cook 2-3 minutes longer.
Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Yield: 8 servings.
Originally published as Balsamic-Glazed Brussels Sprouts in Taste of Home Christmas Annual Annual 2009, p45

Nutritional Facts

3/4 cup: 256 calories, 16g fat (5g saturated fat), 34mg cholesterol, 823mg sodium, 16g carbohydrate (5g sugars, 5g fiber), 15g protein.

  • 2 pounds fresh brussels sprouts
  • 1/2 pound sliced bacon, cut into 1/2-inch pieces
  • 1 medium onion, sliced
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons stone-ground mustard
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup soft bread crumbs
  1. Cut an “X” in the core of each brussels sprout. Place in a large saucepan; add 1 in. of water Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  3. Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, brussels sprouts and bacon; cook 2-3 minutes longer.
  4. Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Yield: 8 servings.
Originally published as Balsamic-Glazed Brussels Sprouts in Taste of Home Christmas Annual Annual 2009, p45

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Reviews forBalsamic-Glazed Brussels Sprouts

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longdinj User ID: 5266201 115404
Reviewed Dec. 31, 2012

"There we're no leftovers after serving these brussel sprouts. The only change I did to this recipe is cut the sprouts in half. Would definitely make again."

MY REVIEW
Denco24 User ID: 6689112 126102
Reviewed Dec. 30, 2012

"This is a wonderful recipe. If you even remotely like brussels sprouts, you'll love this!"

MY REVIEW
Denco24 User ID: 6689112 211044
Reviewed Dec. 30, 2012

"This is a wonderful recipe. If you even remotely like brussels sprouts, you'll love this!"

MY REVIEW
stf1083 User ID: 6659368 185090
Reviewed Dec. 29, 2012

"Every year my family asks me to make this recipe. I use shallots rather than onion and do not use the bread crumbs, but if you like brussel sprouts this is a great recipe."

MY REVIEW
Nickytray User ID: 7039367 182994
Reviewed Dec. 16, 2012

"I am not a big fan of brussel sprouts but my husband LOVES them. I tried out this recipe as a possible Christmas side dish and I have made it every week since! This is the best brussel sprout dish I have ever had and has me me a brussel sprout lover!!"

MY REVIEW
PTuttle User ID: 3628184 126101
Reviewed Apr. 11, 2012

"Great recipe! The only change I made was using honey dijon mustard because I couldn't locate the regular coarse ground dijon in my cupboard. It gave it a touch of sweetness that might even be better than the original recipe."

MY REVIEW
dawn3128 User ID: 6408516 126100
Reviewed Dec. 27, 2011

"We loved this, we are still eating the leftovers and they are still delicious!!! will definitely make again!"

MY REVIEW
pitajane User ID: 5656177 117766
Reviewed Dec. 6, 2010

"Made this for Thanksgiving, big hit, everyone loved it, they even ate it cold the next day!"

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