These Caramelized Balsamic Glazed Brussels Sprouts have it all: Pan caramelized brussels sprouts, balsamic glaze and of course bacon!

There’s actually a great story behind this sprout recipe.

Balsamic Brussels Sprouts 2

I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Brussels so over-cooked beyond repair that when my parents married they promised each other that they would never make or eat them. Actually I was told it was both brussles sprouts and liver.


So picture this: Christmas Eve 2012 and I’m making Caramelized Balsamic Glazed Brussels Sprouts to go with prime rib. I knew of my dad’s dislike for sprouts so I made green beans too. Okay, so there we were standing in my kitchen when I turned to my dad and said… “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?” And then I promised him he could spit it in the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.

Well guess what? He said “Oh-all right”… and he took a bite. You guys he actually liked them… in fact I think I’m safe to say he LOVED them. He even told my Aunt Kathy in Texas about them and then she emailed me for the recipe! HA! I actually got my dad, who probably hasn’t had a brussels sprout in 50 years err a long time to try one… annnnnd then he had a plateful! I honestly did a happy dance right then and there.

Okay okay… so how about I show you how I made these magical Caramelized Balsamic Glazed Brussels Sprouts?


Start with a tablespoon of bacon fat into a giant 12 inch skillet {that has a lid}. If you don’t keep a giant jar of the stuff in your fridge like I do… then go ahead and use olive oil or butter. Heat the pan over medium/ medium-high heat.

chopped bacon

Dice up 4 strips of slab bacon.

cooked bacon

Throw the bacon into the hot skillet and let those start to cook.

diced onion

Then go ahead and chop up a medium yellow onion as well. Tears will fall and I am sorry.

add onions

Throw that in with the bacon and stir it around.

trim and halve

While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts.


Then cut them in half from top to bottom, so the “stem” still keeps them mostly intact.

starting to crispy

See how the bacon’s starting to crisp and the onions are getting all golden-like?


This is when you want to use a slotted spoon and transfer them to a paper towel lined plate to drain. Leave the fat in the pan!

cut-side down

Now place each brussels sprout half {cut side down} into the pan.

the big pan helps!

This is why a big skillet helps… more surface area to caramelize those sprouts!

lid on

Once the brussels are all in, place a lid on and let the steam start to soften the sprouts.


After 5-8 minutes… turn and look at the underside of those sprouts! BEAUTIFUL! Season them with a little kosher salt and a lot of black pepper, to taste of course.

add bacon and onions

Add the bacon and onions back in with the sprouts and stir. Continue to cook the sprouts until they are fork tender yet still firm. Remember, nobody likes soggy sprouts… nobody.

add the glaze

Now drizzle in about two tablespoons or as much as your heart desires! 


Stir that all together so the sprouts and bacon are nicely coated in the glaze.

Balsamic Brussels Sprouts 3


















And serve! You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts and I promise ya, these will turn any sprout-hater into a sprout lover!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Balsamic Brussels Sprouts 01

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Caramelized Balsamic Glazed Brussels Sprouts
Yield: 4-6 servings

Caramelized Balsamic Glazed Brussels Sprouts

Caramelized brussles sprouts with bacon and onion tossed in a delicious balsamic glaze!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1-1/2 pounds fresh brussels sprouts, trimmed and halved
  • 4 strips thick-cut applewood smoked bacon, diced
  • 1 medium yellow onion, diced
  • 1 tablespoon bacon fat or butter
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons reduced balsamic vinegar or glaze


  1. In a large 12-inch skillet, heat a tablespoon of bacon fat or butter over medium/medium-high heat.
  2. Add in the chopped bacon and cook for 5 minutes. Next add in the chopped onion, stir and cook until the bacon starts to get crispy and the onions turn a deep golden. Remove with a slotted spoon to a paper towel lined plate, leaving the bacon fat still in the skillet.
  3. Lay the halved brussels sprouts {cut side down} in the skillet. Once all of the brussels sprouts are in, reduce the heat to medium and place the lid over the pan. The steam will help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
  4. Add the bacon and onions back into the skillet, stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper {to taste}.
  5. Drizzle in two tablespoons of the balsamic glaze, stir and serve hot.
[this post contains affiliate links.]