- 500 grams fresh or frozen Brussel sprouts
- 8 rashers bacon (you can use beef or turkey bacon)
- ¼ tsp salt
- Freshly-ground black pepper
- ¼ cup water
- 3 tbsp. balsamic vinegar


  1. Put the bacon rashers in a cold frying pan. Put the pan on the heat. 
  2. Let the bacon render and crisp well. 
  3. Drain all the fat from the bacon, but keep 2 tablespoons to cook the Brussel sprouts. 
  4. Put the crispy rashers on kitchen paper and let them cool. 
  5. Return the 2 tbsp. of bacon fat to the frying pan. Add the Brussel sprouts to the fat. 
  6. Add salt and pepper and stir fry the sprouts for 5 minutes (more for frozen sprouts) then add the water, cover the pan, and cook for 10-15 minutes until tender and crispy at the same time. 
  7. Snip the bacon rashers and sprinkle over the sprouts. 
  8. Add the balsamic vinegar and let it reduce until it becomes syrupy. 
  9. Pour the Brussel sprouts in the serving plate and serve as a side dish with our Honey-Glazed Roasted Turkey Breast and Gluten-Free Home-Made Cranberry Sauce