Balsamic Brussels Sprouts with Bacon

Research / April 4, 2014

Author: Dean Neuls, AlgaeCal CEO and Co-Founder

Dean Neuls is AlgaeCal’s Co-Founder and CEO. He has been operating the company since its beginning, and is passionate about creating an excellent product that helps people. Neuls is also a natural health author and student of bone health science.  As the discoverer of plant calcium and sponsor of calcium clinical research, he is uniquely qualified in this field. He also leads the rest of the AlgaeCal staff by example with his healthy diet and active lifestyle. Dean was born in Grenfell, Saskatchewan and raised all over Canada.

I must confess that before 6 months ago, I had never tried brussels sprouts in my life! The first time was at the famous Jean Georges Steakhouse in Las Vegas. I remember the flavor and texture being enhanced by a balsamic reduction and chopped walnuts – I was in love. Who thought the star of a meal could be a side of brussels sprouts?! After that night, all I could think about was recreating my own version and fortunately it only took me a couple of tries to perfect it. This dish is simple, has little prep time, and is sure to be a crowd-pleaser!

Yield: 4~6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutesScreen-Shot-2014-03-18-at-3.34.09-PM


  • 1 1/2 lb brussels spouts, cut in half through the core
  • 2 tablespoons olive oil
  • 4-6 bacon sliced, diced
  • 1/2 cup pecan and walnut mix, coarsely chopped
  • 1-2 tablespoons aged balsamic vinegar
  • 1 avocado, diced
  • 1 shallot, finely chopped
  • Salt and pepper to taste



  1. Preheat oven to 400 degrees F
  2. Mix brussels sprouts and shallot in a bowl and toss with olive oil, salt and pepper
  3. Pour onto a baking pan and spread diced bacon evenly on top
  4. Bake uncovered for 20 minutes. Then rotate and flip the sprouts and bake for another 20 minutes  * Rotating and flipping helps the brussels sprouts brown evenly so they are crispy on the outside and tender on the inside
  5. In the mean time, spread pecan and walnut mix evenly on another backing pan and bake in the oven for 10-12 minutes
  6. Mix all ingredients in a serving bowl and toss with balsamic vinegar
  7. Check for seasoning and serve!

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