Brussels Sprouts with Bacon and Shallots

I used to think I didn’t like Brussels Sprouts. Through a friend I heard a recommendation of making them with bacon and balsamic, so when I saw something similar at a restaurant I ordered them and found out they were AWESOME! I never really looked up a recipe, but I’ve been making them ever since. Here’s how I do it:

Brussels Sprouts with Bacon and Shallots-resize


  • 1 to 1.5 lbs of Brussels sprouts
  • 2-3 strips of nitrate free bacon (the restaurant version used pancetta, which would also work – but we already have bacon in the fridge usually, so I haven’t made them using pancetta yet)
  • 1/4-1/3 cup Balsamic vinegar
  • 1 medium sized shallot
  • Celtic sea salt and fresh ground pepper to taste


  1. Cut the Brussels sprouts in half (quarters for big ones).
  2. Slice the shallot very thinly.
  3. Place the bacon in a large frying pan and turn the heat onto medium. Cook until done and then set aside on a paper towel. Discard some of the grease, leaving 1-2 tablespoons worth in the pan.
  4. Toss in the shallots for about 1 minute and sprinkle with salt and pepper.
  5. Toss in the Brussels sprouts and add more salt and pepper. Cook for about 3 minutes, tossing to let them get a little crispy all around.
  6. Pour Balsamic vinegar on top – coating all the sprouts. Continue cooking for another 3-5 minutes, stirring occasionally, until they begin to soften and the Balsamic at the bottom of the pan begins to reduce and soak into the sprouts.
  7. Crumble the cooked bacon and stir in during the last minute of cooking.
  8. Serve warm and be amazed on how tasty they are!