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Crispy Brussels Sprouts with Port Reduction

Crispy Brussels Sprouts with Port Reduction

I was chatting with a friend about holiday recipes the other day and she told me about a local restaurant, Bo-Beau, that makes crispy Brussels sprouts with bacon, parmesan cheese and a port reduction. It sounded like a recipe my family would enjoy, so I gave it a shot and, wow, she was right. It’s pretty incredible!

For this recipe, keep in mind the Brussels sprouts have to be roasted for longer than you might be used to. When they turn golden to dark brown that’s when you know they are crispy enough.

Do you have to use port? No. But for the sake of properly testing this recipe I did use port and balsamic. I think you could substitute a pomegranate juice in its place (though I have not tried that). Here’s the picture of the port I used that I found at Whole Foods.

This dish takes Brussels sprouts to a new level and would go well with a Christmas roast, turkey or alongside other holiday vegetable dishes.

Here are some Christmas favorites you might enjoy!
Roast Beef Tenderloin
Breakfast Frittata (a great one to make when family or friends are in town)
Cranberry Kombucha Jello
Chocolate Swiss Roll Cake
Turkey Roulade
Grain-Free Gingerbread Men
Lentil Soup with Swiss Chard and Sausage
Sugar Cookies

Serves 4

Crispy Brussels Sprouts with Port Reduction
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    For the Brussels sprouts:
  • 1 pound Brussels sprouts, ends trimmed and cut into quarters
  • 1 tablespoon ghee or palm shortening
  • 6 pieces pastured, thick-cut bacon, cut into 1-inch pieces
  • 1/4 teaspoon Celtic sea salt
  • For the reduction:
  • 1/2 cup port
  • 1/2 cup balsamic vinegar
  • For serving:
  • 1/4 cup parmesan cheese, grated


  1. Preheat the oven to 400ºF and adjust the rack to the middle position. Line a baking sheet with parchment paper. Toss the Brussels sprouts, ghee, bacon and sea salt together and then spread out in an even layer on the baking sheet. Roast for 15 minutes, stir and then for another 15 minutes. Roast until the Brussels sprouts are a golden to dark brown and the bacon is crispy.
  2. While the Brussels sprouts are roasting, place the port and the balsamic vinegar in a medium sauce pan over low heat. Bring the mixture to a low simmer and continue to cook until reduced down to 1/2 cup, about 20-30 minutes.
  3. To serve, drizzle the reduction over the roasted Brussels sprouts and bacon and top with parmesan cheese.


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About Dave Bailey

Dave Bailey
I started University at the age of 24 and graduated from Wayne State Unv. ( Detroit Michigan) at age 28 with a degree in Business and Finance. I began a career in the Insurance Business Promoting Business Insurance to Small Business owners and their Estates. My second career is Internet Marketing and helping people like you reach Financial Freedom.

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