Brussel Sprouts caramelized with bacon and balsamic fig jam

Brussel Sprouts with Bacon & Balsamic Fig Glaze

These pan seared Brussel Sprouts with hits of bacon and drizzled with a Balsamic Fig Glaze are delicious and couldn’t be easier to make.

Take Me to the Recipe!

Brussel Sprouts have enjoyed much popularity these last few years. Win/win because they are so good for you!

Balsamic Fig Glaze

This recipe is so easy because you use a commercial balsamic fig glaze.  If you can’t find gourmet glazes easily where you are you can order from Amazon or refer to the Recipe Variation Note 1 for a  substitute for the glaze.

Fondo Montebello Balsamic Glaze Fig – 250ml (8.45fl oz)

Balsamic Fig Glaze

(Note this is an affiliate link which means if my enthusiasm spurs you to order through my link I may receive a small commission at no added cost to you.)

Heating the Brussel Sprouts over medium high heat allows a hint of sweetness to creep in compared to say steaming them.  I think they would be good though steamed with the Balsamic Fig Glaze drizzled over them too.

Brussel Sprouts

I have a friend who always ate Brussel Sprouts with white vinegar squirted over them.  They were good like that too!

In this recipe I trimmed the ends of the little heads and took off the first out leaves.  I cut the larger ones in half so they would cook more evenly.

I chopped up the bacon strips and used the bacon to grease the pan.  I added some chopped onion just because everything is better with onion(!) and it adds a bit of sweetness to the mix as well.

This only takes 10-15 minutes to cook up and you don’t want to stir it too often. You want to let the sprouts brown up and caramelize so you will need to leave them undisturbed for several minutes.

I served this with this fantastic Jazzed Up Meatloaf  and Loaded Baked Potatoes and it was delicious!

Meatloaf with brown sugar ketchup topping

Baked Potatoes topped with Cheddar and Bacon Bits

Print Recipe
Brussel Sprouts with Bacon & Balsamic Fig Glaze
Brussel Sprouts caramelized with bacon and balsamic fig jam
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 7 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 7 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Brussel Sprouts caramelized with bacon and balsamic fig jam
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Trim ends of brussel sprouts. Remove outer leaves and halve larger sprouts. Rinse well.
  2. Rough chop bacon into bits.
  3. Dice onion.
  4. Add bacon to large sauce pan over medium high heat and cook about 4 minutes. Add onions and cook another 4 minutes. Bacon should be getting crisp and onions soft.
  5. Add brussel sprouts and stir to coat with bacon fat. Then allow sprouts to cook undisturbed about 7 minutes. Then stir and allow to cook undisturbed another 5-7 minutes. Sprouts should be brown when they were in contact with the pan.
  6. Drizzle with Balsamic Fig Glaze and let glaze heat a minute or 2.
  7. Serve immediatley.
Recipe Notes

Note 1:  You can substitute 1/4 cup balsamic vinegar and 2 Tbsps fig jam (such as Dalmatia Fig Jam available in European delis).  Heat vinegar and jam over medium high heat, stirring often.  Let mixture reduce about 15 minutes til it thicken to coat the back of a spoon.  Drizzle over Brussel Sprouts and serve.

Nutrition is based on 1 Tbsp or Balsamci Fig glaze drizzled over entire pan of brussel sprouts.

Nutrition Facts
Brussel Sprouts with Bacon & Balsamic Fig Glaze
Amount Per Serving
Calories 152 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.1g
Cholesterol 5mg 2%
Sodium 181mg 8%
Potassium 958mg 27%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 7g
Protein 10g 20%
Vitamin A 35%
Vitamin C 341%
Calcium 11%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

These pan seared Brussel Sprouts with hits of bacon and drizzled with a Balsamic Fig Glaze are delicious and couldn't be easier to make.

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