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  • 4 thick slices applewood smoked bacon
  • 2 tablespoons unsalted butter
  • 3 large shallots, sliced into thin rounds
  • 3 large garlic cloves, minced
  • 1 1/2 pounds Brussels sprouts, trimmed and cut into quarters lengthwise
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon sugar
  • 1 teaspoon coarse salt
  • Freshly ground black pepper


  1. Cook bacon in a large heavy skillet over medium-low heat 10 to 12 minutes. Transfer to a paper towel-lined plate; pour off all but 1 tablespoon fat.
  2. Increase heat to medium. Add butter and shallots to pan; saute until light golden, about 5 minutes. Add garlic; sauté 1 minute. Add Brussels sprouts; sauté 3 minutes. Add broth; cover and cook until crisp-tender, 3 to 5 minutes more. Uncover; cook off excess liquid.
  3. Add vinegar and sugar; cook, stirring, 2 minutes. Roughly crumble bacon; add to sprouts. Stir in salt and pepper.

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The recipe was originally published as Brussels Sprouts Hash on

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