These balsamic Brussels
sprouts are not only
great tasting, but simple
enough to make. Perfect
side dish for your next
meal or holiday dinner.
Have you noticed how popular Brussels sprouts are nowadays? The once dreaded vegetable of all children is now loved by many. Restaurants have even started included them as a side, and an extra cost side at that.
I was never the biggest fan of them, but tolerated them. I honestly believe so many people don’t like them is because steaming them with some butter does not bring out the best flavor within them. I guess that’s why people got smart and started cooking them different ways.
I have one previous post for a Brussels sprouts salad that I even surprised myself how much I liked it. I thought it was going to be one of those recipes I just give away, but I ended up eating half of it before I gave away what I already promised to someone.
The idea for this recipe came about with the new trend of thanksgiving not being as conventional as it has been in the past. Now people are steering away from the traditional sides such as sweet potatoes and green bean casserole and mixing it up with new recipes.
I love adding a little pop of color to a meal. That’s where these baby Brussels sprouts really helped with doing that. Not only are they a pretty shade of green, but they have a pretty purple accent color. And since purple is my favorite color these were perfect for me.
Honestly I planned on buying just regular Brussels sprouts when planning my trip to the store. But when I got to my favorite grocery store (Central Market) my choices were baby Brussels sprouts or regular, but still on the stock. Really didn’t feel like carrying around a scepter of Brussels sprouts and went with the baby Brussels sprouts.
I was just hoping they tasted the same as regular Brussels sprouts. You know when some things aren’t fully grown they tend to taste a little different, but these pretty much tasted the same. So same taste and prettier than the original worked out great.
Now to why shaving the Brussels sprouts is my preferred choice. Well that’s because I love all food shredded. Like I’ve said in previous posts there is something about shredding food that I just love. Gives it a whole another look than people are used too. Plus when mixing different things and flavors it balances out the mixing of the flavors.
I have this medallion slicer that I use often. It’s great for shredding or slicing. When shredding Brussels sprouts you don’t shave the whole thing. When you start getting towards the end of the Brussels sprouts you’ll be shaving the part that was attached to the stem. At that point I stop and throw them out.
Just cook up four slices of bacon and once cooked set aside and throw in your Brussels sprouts, and your balsamic, mustard and honey mixture and stir. Just keep stirring for five minutes.
During this time you can stop and chop up your bacon. Then add your bacon and almonds and continue cooking for another 5 minutes. I think 10 minutes of cooking is the perfect cooking time because the Brussels sprouts aren’t too soggy but still have a little crunch.
Now you have a perfect side dish for your next meal. This recipe makes 3 cups so not a ton. If you are making this for a bigger group or holiday meal double the recipe for sure. People usually have a cup of a side or so.
Honey Balsamic Brussels Sprouts
- 1 lbs fresh Brussels sprouts baby ones for purple color
- 1/4 cup shaved almonds
- 4 slices chopped bacon
- 2 1/2 tbsp balsamic vingear
- 2 tsp dijon mustard
- 2 tsp honey
- Rinse brussels sprouts in a strainer and pat dry
- Take a Mandolin slicer and shave all the brussels sprouts then until you start to see the stem
- Go through sliced brussels sprouts and unclump them and throw away stem pieces
- Mix together balsamic vinegar, Dijon mustard, and honey in a small bowl
- In a large pan over high heat add chopped bacon and stir and cook until crispy
- Turn heat down to medium and add brussels sprouts to pan and the balsamic vinegar mixture and stir and cook for 5 minutes
- Add sliced almonds to the pan and stir and cook for 3 minutes and serve
- For a quicker prep time use a mandolin slicer. I use mine all the time for different recipes and love it. This Prepwork Mandolin is the newer version on the one I have owned for 7 years
- If you can find fresh baby brussels sprouts get them. They have a purple color to them and really make this dish pop out
- Don’t slice the brussels sprouts all the way to the end. You will start to get part of the stem. If I do slice them a little too much I throw the stem pieces away
- Don’t skip on cooking the bacon. Bacon bites might seem like a simple way to save time, but you need that bacon grease to cook the brussels sprouts in
- If you want your almonds to be super crunchy cook the brussels sprouts, bacon, and balsamic mixture for the full 8 minutes and throw the almonds in and stir and serve.