Balsamic Seared Brussels with Bacon


  • 2 pounds fresh Southern Selects Brussels sprouts
  • 4 ounces thick cut bacon, diced
  • 1 garlic clove, minced
  • 1 ½ tbsp olive oil
  • 1 tbsp Balsamic vinegar
  • ½ cup almonds, slivered (optional)
  • Salt and fresh ground pepper, to taste


  1. Trim bottoms of Brussels sprouts. You may halve or quarter sprouts, if desired.
  2. Cook bacon in large skillet over medium heat until crisp. Remove bacon and set aside on paper towels (to absorb excess oil).
  3. Drain remaining fat from skillet, reserving 1 tablespoon for later.
  4. Add reserved fat, olive oil, garlic, and almonds to skillet. Cook over medium-low heat just until the garlic starts to change color.
  5. Add the Brussels sprouts, stir and cook 10-12 minutes (less for cut sprouts).
  6. Add Balsamic vinegar, reserved bacon and salt and pepper. Stir and enjoy.