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Balsamic glazed brussels sprouts with bacon and Parmesan

Glazed Brussels Sprouts with Bacon and Parmesan – a nutrient-packed side dish

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Brussels sprouts have long endured a less-than-stellar culinary reputation, often associated with memories of overboiled, mushy renditions from our childhood. But here's the secret: Brussels sprouts, when prepared correctly, are a culinary treasure appreciated by both kids and adults.

The magic happens when these humble greens find their way into the Frying Pan, turning into irresistibly crispy delights. And with a generous sprinkling of Parmesan cheese and bacon, the transformation is complete.

Packed with the natural flavors and nutrients of Brussels sprouts, and elevated by a sophisticated vinegar glaze with an Italian twist, this recipe serves as a versatile dish. It works wonders as a healthy midweek dinner side but is equally suited for the Holiday table, complementing glazed carrots, creamy mashed potatoes, roasts, and hams. 

Balsamic glazed brussels sprouts with bacon and Parmesan

Our Chef Friends

Cuisine

American

Category

Midweek meals, Sides and Salads

Balsamic glazed brussels sprouts with bacon and Parmesan

Ingredients

  • 1 lb brussels sprouts

  • 6 thick-cut piece of bacon, cut into small pieces

  • 2 tbsp balsamic vinegar

  • 1 tsp lemon zest

  • 1/4 tsb Black Pepper

  • 2 tbsp grated Parmesan cheese

  • 1 tbsp finely chopped parsley

  • kosher salt

Instructions

  1. Trim the sprouts and remove any yellow leaves making sure to keep them whole.

  2. Cook the brussels sprouts in a Stockpot filled with boiling, salted water for about 5 minutes (or check when they are tender, poking them with a fork).

  3. Move the sprouts into a bowl filled with iced water – this will stop the cooking abruptly, preserving the natural green color of the sprouts!

  4. When cooled down, remove the sprouts from the water and cut them in half lengthwise.

  5. Transfer the sprouts to a plate lined with paper towels or a lint-free towel to dry the excess of water.

  6. In a Frying Pan, add the chopped bacon and begin rendering it on medium heat.

  7. Once the bacon is nice and crispy, move the bacon to a plate lined with paper towels and set aside.

  8. Begin searing the sprouts cut side down in the leftover bacon fat for maximum flavor, until they become a deep golden brown color.

  9. When the sprouts are seared, add the balsamic vinegar, lemon zest and pepper and continue cooking on medium heat until the balsamic is almost entirely reduced.

  10. Sprinkle with Parmesan cheese and parsley and... buon appetito!

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Our Chef Friends

Through our work, we have met many Michelin-starred chefs as well as talented new faces. Over the years these relationships have blossomed, turning customers into precious friends. In this blog, we have collected some of the recipes our Chef friends shared with us to let you experiment with restaurant-quality dishes in your own kitchen.