Brussels Sprouts with Bacon and Balsamic

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These Brussels sprouts with bacon and balsamic vinegar are a delicious, simple side dish. They cook up quickly in a skillet on the stove.

Brussels sprouts with bacon and balsamic vinegar

Brussels sprouts have always been one of my favorite vegetables. I’m happy to eat them steamed and topped with a little salt and pepper. But my family needs a bit more coaxing.

This version of Brussels sprouts with bacon and balsamic vinegar is just the thing to get my hesitant eaters to branch out. Bacon always seems to work, and the balsamic vinegar gives the Brussels sprouts a sweet, tangy flavor.

Brussels sprouts on cutting board

Brussels Sprout with Bacon and Balsamic Tips

I like to slice the Brussels sprouts for this recipe. They cook more quickly this way, and they absorb more of the balsamic flavor than they would if they were left whole. If you prefer whole Brussels sprouts, you could steam or roast them instead.

The bacon cooks quickly when you chop it first before cooking. After removing the bacon from the skillet, be sure that at least a tablespoon of bacon grease is left behind in the skillet. The sliced Brussels sprouts absorb this extra flavor.

The process is so easy behind these Brussels sprouts with bacon.

Don’t walk away from the skillet while these Brussels sprouts are cooking. They cook very quickly, and you don’t want to cook them too long or they’ll become mushy and drab looking. Reheat the leftovers briefly in a hot skillet, and they’ll taste just as good the second time around.

You can double this recipe if you’re feeding a crowd. Cook the sprouts in two batches, and return the first cooked batch to the skillet before adding the balsamic vinegar and bacon.

If you’re planning your Thanksgiving menu, you may also like my Instant Pot cranberry sauce, cranberry relish, and healthy pumpkin pie.

Brussels Sprouts with Bacon and Balsamic

These Brussels sprouts with bacon and balsamic are perfect for Thanksgiving or an easy weeknight dinner.
Print Recipe
5 from 1 vote
Brussels sprouts with bacon on a platter
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Recommended Equipment


  • 10 ounces Brussels sprouts rinsed and sliced
  • 3 pieces bacon chopped
  • 2 tsp balsamic vinegar
  • Salt and pepper to taste


  • In a large cast iron skillet, cook the chopped bacon over medium high heat until crispy, stirring regularly (about 5 minutes). Remove the bacon from the skillet and set aside. Leave the bacon grease in the skillet (about 1 to 2 tablespoons of grease).
  • Place the sliced Brussels sprouts in the skillet. Cover and cook over medium heat for two minutes, stirring every 30 seconds or so. Add the bacon bits and balsamic vinegar. Stir the mixture and cook for another two minutes over medium low heat, stirring constantly, until the sprouts are crisp-tender and still bright green.
  • Season with salt and pepper to taste, and serve immediately.

Approximate Nutrition Info

Calories: 101kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 128mg | Potassium: 311mg | Fiber: 3g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 60mg | Calcium: 31mg | Iron: 1mg
Servings: 4
Calories: 101kcal
Cost: $.83 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Price Breakdown

This recipe costs $3.30 to make, or $.83 per serving. Brussels sprouts with bacon and balsamic are a versatile side dish with lots of flavor, perfect for a holiday meal.

Note: This recipe was first posted in 2012, and it was updated in 2019.



  1. I’m 27 years old and admittedly have never had brussels sprouts… But this sounded so good I thought today was the day to try them out!

    OH. MY. GOD.


    So happy to have found this, this will be a cooking staple of mine for the rest of my life.

    Might add fresh parmesan next time if I’m feeling really indulgent 😉

    Love it!

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