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Sweet & Sour Brussels Sprouts

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.
  • Makes
    16 servings


  • 1/2 pound sliced 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


  • In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  • 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.
Nutrition 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.

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  • cbenne12
    Oct 25, 2014

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

  • jillrob
    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
    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
    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
    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
    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
    Nov 24, 2009

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

  • rachellestratton
    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
    Sep 30, 2009

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