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Sweet & Sour Brussels Sprouts Recipe

Sweet & Sour Brussels Sprouts Recipe

This side dish has a nice sweet-and-sour balance, and bacon adds a tasty accent. Sprout lovers will definitely approve of this flavorful treatment. —Barbara McCalley, Allison Park, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:16 servings


  • 1/2 pound sliced Jones Dairy Farm Dry-Aged Bacon, diced
  • 4 packages (16 ounces each) frozen brussels sprouts, thawed
  • 1 medium onion, finely chopped
  • 1/3 cup cider vinegar
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper


  • 1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  • 2. In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 16 servings.

Nutritional Facts

3/4 cup: 126 calories, 7g fat (2g saturated fat), 10mg cholesterol, 351mg sodium, 12g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Reviews for Sweet & Sour Brussels Sprouts

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cbenne12 User ID: 7424916 107916
Reviewed Oct. 25, 2014

"Very tasty, but has a little too much vinegar for our tastes."

jillrob User ID: 3573286 107915
Reviewed Jan. 10, 2014

"Had to try these because I definitely was not a fan of brussel sprouts. After reading the recipe, thot these might just taste good. I was sooooo right!!!!!! I love them! My husband can't stand the smell when I'm cooking them(don't know what that's all about). He is not a big veggie eater and won't even try these. His loss. As another reviewer stated, these are even better a day or two later. I took some to a co-worker once and he said, 'You're a pretty good cook'. I usually double the batch and freeze most of them. Definitely a keeper!!!"

carrie carney User ID: 1551037 103353
Reviewed Oct. 24, 2011

"These are REALLY good. I actually think they taste better after a day or two-- flavors have more time to meld or something. A great "make ahead" for Thanksgiving. I could eat a whole bowl of these and I am not a hug fan of brussel sprouts..."

carrie carney User ID: 1551037 116997
Reviewed Nov. 24, 2010

"I am not a huge fan of brussels sprouts- I think they are just a "tough sell", BUT... I do like them occassionally and just made this recipe ahead of time for Thanksgiving tomorrow. I used only 2 pounds of fresh sprouts but made the rest of the recipe as called for. I am glad that I did, because there seems to be just enough sweet and sour sauce for the 2 pounds. This seems to be a take on hot german potato salad, but with brussels sprouts. I just tried them and I think they are very good (for brussels sprouts). The smell is fabulous!"

eawinters User ID: 2493786 181020
Reviewed Apr. 27, 2010

"This was easy and excellent. I made one fourth of the recipe. I only had sprouts in a "light butter sauce," so I thawed them and added the sprouts and sauce to the pan. Came out great. It was more bacon than we needed so next time will use less. Want to try this without the "sauce" and see which version we prefer."

stnick44 User ID: 4302823 103352
Reviewed Jan. 8, 2010

"I have made this recipe both for my family, and for dinner guests, and everyone raved about it. I don't think you will be disappointed with it. The mingling of the bacon with the sweet & sour taste is fantastic."

lange187 User ID: 1361794 175083
Reviewed Nov. 24, 2009

"Very good. Will definitely make again. Just had to modify the amount of ingredients since didn't need 16 servings."

rachellestratton User ID: 2983875 107910
Reviewed Sep. 30, 2009

"It sounds like the brussel sprouts are thawed and then are just cooked with the bacon. I've saved this recipe and will be trying it soon. My kids are going to love it. Everyone but my DH eats brussel sprouts in our house. "

Kimmer66 User ID: 3383794 162290
Reviewed Sep. 30, 2009

"if using fresh brussel sprouts, would you have to par-boil or anything? thanks."

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