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Balsamic Brussels Sprouts with Bacon

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!

Balsamic Brussels Sprouts with Bacon

This dish is simple, delicious, and is rich in Vitamin C and Potassium!

Course Side Dish
Cuisine American
Keyword bacon,brussels sprouts,pecan,walnuts
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 1602 kcal


  • 1 1/2 lb brussels sprouts cut in half through the core
  • 2 tbsp olive oil extra virgin
  • 4-6 bacon sliced, diced
  • 1/2 cup pecan and walnut mix coarsely chopped
  • 1-2 tbsp aged balsamic vinegar
  • 1 avocado diced
  • 1 shallot finely chopped
  • salt to taste
  • pepper to taste
Nutrition Facts
Balsamic Brussels Sprouts with Bacon
Amount Per Serving
Calories 1602 Calories from Fat 1170
% Daily Value*
Fat 130g200%
Saturated Fat 23g144%
Cholesterol 58mg19%
Sodium 773mg34%
Potassium 4082mg117%
Carbohydrates 92g31%
Fiber 44g183%
Sugar 22g24%
Protein 43g86%
Vitamin A 5425IU109%
Vitamin C 600.4mg728%
Calcium 345mg35%
Iron 12.5mg69%
* Percent Daily Values are based on a 2000 calorie diet.


  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.  
  5. In the meantime, spread pecan and walnut mix evenly on another baking 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!

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.