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Balsamic Brussels Sprouts With Bacon

10

25

Hickory

Roasting these sprouts on a baking sheet at a high heat gives them a beautiful golden color. A light dusting of savory spices complements a splash of bright balsamic, and we've added bacon because, well, bacon makes everything better.

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  • 2 Pound Brussels sprouts, trimmed and halved

  • 1 Small yellow onion, diced

  • 2 Tablespoon olive oil or vegetable oil

  • Kosher salt

  • Freshly ground black pepper

  • 6 Strips thick-cut bacon

  • 1/2 Cup chicken stock

  • 1 Tablespoon balsamic vinegar

  • 1

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes. Line a large baking sheet with foil.

    450 ˚F

  • 2

    Arrange the Brussels sprouts on the prepared baking sheet, cut-side down. Scatter the onion around the sprouts. Drizzle with the olive oil and season with salt and pepper.

    • 2 Pound Brussels sprouts, trimmed and halved

    • 1 Small yellow onion, diced

    • 2 Tablespoon olive oil or vegetable oil

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 3

    Place the baking sheet on the bottom grill grate. Close the lid and cook for 10 minutes.

    450 ˚F

  • 4

    Arrange the bacon on the top grill grate so the rendering fat will drip onto the baking sheet with the Brussels sprouts. Close the lid and cook until the bacon is golden brown and the Brussels sprouts are starting to soften, about 10 minutes more.

    450 ˚F

    • 6 Strips thick-cut bacon

  • 5

    Remove the bacon from the grill and dice. Add the diced bacon, chicken stock, and balsamic vinegar to the baking sheet with the Brussels sprouts. Toss to combine, the close the lid and continue to cook until the liquid has reduced, 5-10 minutes more.

    450 ˚F

    • 1/2 Cup chicken stock

    • 1 Tablespoon balsamic vinegar

  • 6

    Remove the Brussels sprouts from the grill and serve warm. Enjoy!

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