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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

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!
Course Side Dish
Cuisine American, Holiday
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 262kcal


  • Cast Iron Pan


  • 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
  • cup Pecan Pieces
  • 1 cup Balsamic Vinegar
  • 2 tbsp Pure Maple Syrup omit for Whole30
  • Salt & Pepper to taste


  • 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!


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.
  • 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!


Sodium: 187mg | Calcium: 79mg | Vitamin C: 99mg | Vitamin A: 883IU | Sugar: 18g | Fiber: 6g | Potassium: 637mg | Cholesterol: 15mg | Calories: 262kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 3g | Saturated Fat: 3g | Fat: 14g | Protein: 8g | Carbohydrates: 29g | Iron: 2mg