Emily’s Brussels Sprouts with Bacon & Balsamic Glaze

A black skillet filled with Brussels Sprouts

Recipe by Emily, Lakeshore Aquatics Coordinator


10 oz Brussels sprouts, sliced thin
3 slices of bacon, roughly chopped
2 tbsp olive oil
2-4 tbsp balsamic vinegar
Salt and pepper to taste

Optional balsamic glaze:

2 cups balsamic vinegar
1/2 cup light brown sugar


  1. Heat oil in a large skillet over medium-high heat. Add bacon and cook until lightly browned.  About 3 to 5 minutes.
  2. Add the Brussels sprouts and sauté until slightly crisp and brown.
  3. Season to taste with salt and pepper.
  4. Add in balsamic vinegar and toss to combine. Sauté another 2-3 minutes.
  5. Serve with optional balsamic drizzle.

Balsamic glaze:

  1. Heat balsamic vinegar in a small saucepan over medium heat.
  2. Add the brown sugar and bring to a gentle boil.
  3. Lower the heat and let simmer, stirring occasionally, until the vinegar thickens and reduces by about half. This could take up to 10 minutes. The vinegar should easily coat the back of a spoon.
  4. Remove from heat and allow to cool before serving.