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    Home » Side Dishes

    Published: Nov 17, 2021 by Emilee Mason · Leave a Comment

    Balsamic Glazed Brussels Sprouts with Bacon | Whole30, Paleo

    Jump to Recipe Print Recipe

    These crispy Brussels Sprouts with Bacon and Balsamic Glaze are Whole30 and Paleo compliant and make a great holiday side dish! This one pan dish comes together quickly and is full of delicious fall flavors including apples and pecans!

    An overview shot of a bowl of brussel sprouts with apples and pecans topped with balsamic glaze.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients Needed
    • Ingredient Notes
    • How to Make This Recipe
    • Recipe FAQ’s
    • More Healthy Holiday Recipes
    • 📖 Recipe

    Why You’ll Love This Recipe

    • One pan dish - Who doesn’t love a one pan dish? After making the balsamic reduction (which can be made ahead of time!) this recipe uses just one pan to cook up and serve this dish!
    • Maple Balsamic Glaze - The balsamic glaze in this recipe is so delicious and pairs perfectly with all of the different flavors in this dish.
    • Bacon! - Need I say more? Adding bacon will make a veggie lover out of anyone! If you love adding bacon to your veggies, check out this Bacon Wrapped Asparagus recipe and this Butternut Squash Soup with Bacon which is also great for fall and winter months!
    • A great holiday side dish - This recipe comes together quickly and makes a great holiday side dish with all of the delicious flavors.

    Ingredients Needed

    An overview shot of the ingredients needed for balsamic glazed brussels sprouts with apples and pecans

    Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

    Ingredient Notes

    • Bacon - check the ingredients to ensure the bacon is whole30 compliant. My Oven Bacon post talks about what to look for in Whole30 bacon and my favorite brands!
    • Apple - I love using Honeycrisp apples for this recipe but your favorite kind of apple will work great!
    • Pecans - these can be swapped out for pistachios or walnuts as well.
    • Balsamic Vinegar - Make sure you’re using a high quality vinegar for the best flavor.
    • Maple Syrup - while this adds great flavor to the balsamic reduction, it is optional and should be omitted for Whole30.

    How to Make This Recipe

    • Cook the bacon and onion in a pan over medium high heat just until onions are translucent.
    • Add the brussels sprouts to the pan and continue to cook until brussels sprouts are tender and crisped to your liking.
    Process shots of bacon and onions being cooked in a cast iron with brussels sprouts added in.
    • While the brussels sprouts are cooking, add balsamic vinegar and maple syrup (if using) to a medium sized pan and bring to a simmer. Allow to simmer until vinegar has reduced to approximately ⅓ cup and is a syrup like consistency then remove from heat - it will continue to thicken while cooling.
    • Add the diced apple to the brussels sprouts and cook for an additional 2-5 minutes until apples are softened to your liking. This step is optional as keeping the apples crisp is delicious as well.
    Process shots of balsamic glaze in a pan and a skillet of brussels sprouts and apples.
    • Stir in pecans and season with salt and pepper.
    • Drizzle with balsamic glaze just before serving and enjoy!
    Process shots of a cast iron with brussels sprouts, bacon, apples, and pecan with a jar of balsamic reduction being poured on top.

    Recipe FAQ’s

    What is the best way to store this recipe?

    This recipe is best stored in an airtight container in the fridge for up to 2 days. Reheat the brussels sprouts in a pan (preferably a cast iron) with a small amount of avocado or olive oil until they are crisped back up to your liking.

    Store the glaze separate from the sprouts for the best results when reheating. The balsamic glaze can be stored in the refrigerator in a glass airtight container for up to one week.

    Do I have to use a cast iron pan?

    You can definitely use whatever pan is available to you, however, I love using a cast iron pan for cooking any veggies, especially brussels sprouts, because of how crispy it gets them!

    Can I omit the balsamic glaze?

    The balsamic glaze can definitely be omitted from this recipe or it can be swapped for the Date & Dijon Dressing used in this Roasted Butternut and Beetroot Salad dish, which is also a fantastic holiday dish!

    The date and dijon dressing is a much more mild and kid friendly option that is equally as delicious!

    A fork full of brussels sprouts with apples, pecans, and balsamic glaze.

    More Healthy Holiday Recipes

    • Smoked peaches with grill marks on a baking sheet topped with vanilla ice cream and mint leaves.
      Smoked Peaches
    • A close up shot of a deviled egg topped with bacon and smoked paprika.
      Smoked Deviled Eggs
    • A stack of almond flour shortbread cookies that had been dipping in chocolate.
      Paleo Shortbread Cookies
    • A glass filled with a cranberry raspberry mocktail topped with raspberries, rosemary, and limes on a wood background
      Whole30 Holiday Mocktail

    Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!

    📖 Recipe

    An overview shot of a bowl of brussel sprouts with apples and pecans topped with balsamic glaze.

    Balsamic Glazed Brussels Sprouts with Bacon | Whole30, Paleo

    Emilee Mason
    These crispy Brussels Sprouts with Bacon and Balsamic Glaze are Whole30 and Paleo compliant and make a great holiday side dish! This one pan dish comes together quickly and is full of delicious fall flavors including apples and pecans!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American, Holiday
    Servings 6
    Calories 262 kcal

    Equipment

    • Cast Iron Pan

    Ingredients
      

    • 1 ½ lb Brussels Sprouts trimmed and halved
    • 6 slices Bacon cut into 1 inch pieces, Whole30 compliant
    • ½ Large Sweet Onion diced
    • 1 Large Apple diced
    • ⅓ cup Pecan Pieces
    • 1 cup Balsamic Vinegar
    • 2 tbsp Pure Maple Syrup omit for Whole30
    • Salt & Pepper to taste

    Instructions
     

    • Cook bacon and onion in a pan over medium high heat just until onions are soft and translucent.
    • Add brussels sprouts and continue to cook until they are tender and crisped to your liking.
    • While brussels sprouts are cooking, add balsamic vinegar and maple syrup (if using) to a medium sized pan and bring to a simmer. Allow to simmer until vinegar has reduced to approximately ⅓ cup and is a syrup like consistency then remove from heat.
    • Add diced apple to the brussels sprouts and cook for an additional 2-5 minutes until apples are slightly softened.
    • Stir in pecans and season with salt and pepper.
    • Drizzle with balsamic glaze just before serving.
    • Enjoy!

    Notes

    Ingredient Notes
    • I love using Honeycrisp apples for this recipe but your favorite kind of apple will work great!
    • The pecans can be swapped out for pistachios or walnuts as well.
    • A high quality vinegar will give the balsamic reduction the best flavor.
    Equipment Notes
    • You can use whatever pan is available to you for this dish, however, I love using a cast iron pan for cooking any veggies, especially brussels sprouts, because of how crispy it gets them.
    Storage Notes
    • This recipe is best stored in an airtight container in the fridge for up to 2 days.
    • Reheat the brussels sprouts in a pan (preferably a cast iron) with a small amount of avocado or olive oil until they are crisped back up to your liking.
    • Store the glaze separate from the sprouts for the best results when reheating.
    • The balsamic glaze can be stored in the refrigerator in a glass airtight container for up to one week.
    Substitutions
    • The balsamic glaze can definitely be omitted from this recipe or it can be swapped for the Date & Dijon Dressing used in this Roasted Butternut and Beetroot Salad dish, which is also a fantastic holiday dish!
    • The date and dijon dressing is a much more mild and kid friendly option that is equally as delicious!

    Nutrition

    Calories: 262kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 15mgSodium: 187mgPotassium: 637mgFiber: 6gSugar: 18gVitamin A: 883IUVitamin C: 99mgCalcium: 79mgIron: 2mg
    Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!
    « Paleo Pumpkin Pecan Pie Bars
    Whole30 Mashed Potatoes »

    About Emilee Mason

    Emilee Mason is a Whole30 certified coach, food photographer, and recipe developer. As a health foodie, grill enthusiast, and mom of two young boys she has a passion for creating healthy, delicious, and family friendly recipes that are simple and fun to make!

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    Hey all!

    My name is Emilee. I'm a fire wife, boy mom, and lover of grilling and smoking real foods and paleo desserts!

    I'm glad you're here and hope you'll follow along on this healthy living journey, one delicious meal {or cupcake} at a time!

    Find out more about my story here!

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