Reviewed: May 27, 2009

The first time I tried this I wasn't so sure but when I just allowed the brussels sprouts to cook a little longer it came out amazing. The extra cook time allowed the bacon flavor to come through. Even my 3 year old ate some! Thanks for sharing!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: Apr. 12, 2009

Great!! The balsamic adds a wonderful dimension to this dish!! Will make this again for sure!!

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COD3ELF

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 15, 2009

This has the potential to be a 5 star recipe, but for me personally the balsamic was too overpowering for the dish, I think I will tweak it a bit and would be a great recipe. I will probably omit the balsamic and the chicken stock and just sautee them in butter and then do the bacon with garlic and sauteed onions. Thanks for the start!

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baker girl

Cooking Level: Intermediate

Home Town: Moriarty, New Mexico, USA

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Reviewed: Mar. 7, 2009

so good...hubby ate these and he doesn't even like brussel sprouts.

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SHELL22677

Cooking Level: Expert

Home Town: Gettysburg, Pennsylvania, USA

Living In: Mars, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

Never did I think I would rate a brussels sprouts recipe as 5 stars. I thought about tossing the sprouts when I got my weekly delivery of organic veggies and saw those in there. but not wanting to be wasteful I figured I would try to find a good recipe to use them in. This was a perfect recipe! I added some cooked quartered red potatoes with the sprouts during the last 10 minutes of cooking and it was so good. Be sure to use good quality balsamic. I used an 18 year aged BV that was slightly flavored with cassis which worked well.

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SAKURAGIRL1

Cooking Level: Expert

Home Town: Concord, California, USA

Living In: Martinez, California, USA

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Reviewed: Feb. 20, 2009

Wow! I have been looking for this recipe for a long time. Thanks so much. My wife kept telling me that there is only vegetable that she wouldn't eat and that was Brussels Sprouts. If it wasn't for one time I had them before when I liked them I would have agreed. They usually turn out hard and bitter green balls that I can't stand. All I remembered was the balsamic vinegar and how wonderful they were. This was so wonderful that my wife and I both loved them. I will make these over and over again. Thanks again.

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Bobby

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 19, 2009

This was terrible, we couldn't eat it.

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dfl

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Reviewed: Feb. 18, 2009

The memories of brussels sprouts as a kid can still get the gag reflex going, that said these are wonderful. I followed the recipe as written and was delighted with the results. This recipe would be easy to turn into sweet and sour with the addition of some sugar or honey.

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aliceandtrixie

Cooking Level: Expert

Living In: Fredonia, New York, USA

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Reviewed: Feb. 16, 2009

Made exactly as written - very good and a tasty alternative to plain old boiled & buttered brussels!

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SHOGIRL

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Feb. 9, 2009

I haven't eaten Brussels sprouts in about 25 years, I didn't like them when I was little. My husband and I decided we would search for a recipe, we just knew that we would like them if "cooked right". Tonight we made these...I loved them. My husband liked them. I don't eat bacon, so I just add 2 more TB olive oil. I messed up and mixed the vinegar with the broth...it was still great!! Thanks for the recipe.

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bakergirl

Cooking Level: Intermediate

Home Town: Anza, California, USA

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Reviewed: Feb. 4, 2009

Great recipe! Took a little longer than I had thought it would to reduce the sauce, but very worthwhile in the end. My son has always despised brussel sprouts, but he actually liked this recipe. Will definitely make again! Thank you!

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