Brussels Sprouts Pasta With Bacon and Vinegar Recipe (2024)

If brussels sprouts are triggering for you, perhaps it'd be best to avoid clicking on brussels sprouts recipes, because this is helpful to no one.

Cabbage works perfectly. Actually I’ve been sautéing cabbage and sliced onions in butter and olive oil until they’re soft and sweet and tossing that with pasta.

I soaked the onions in the vinegar instead of adding the vinegar straight to the sauce. The tangy onions worked really well without overpowering the dish. Note: tempeh bacon works really well here.

Hmm, the mustard and vinegar give it a funk, but not necessarily a good funk. I wish I'd left the vinegar out and just used the mustard. I was able to finish half a bowl, my partner tossed his out. The bacon crumbles were good, though!

I made this last night and it was great. I only had whole-wheat pasta -- still excellent. I also subbed red onion for scallion -- still great. I recommend slicing the bacon into one-inch strips before cooking. Also, the brussels sprouts aren't going to get dark in 3-4 minutes unless you're on really high. Give this a little more time. The mustard/vinegar was excellent and did not make it too acidic for me. I'll use that trick in future dishes.

Delicious! We put in just a teaspoon of vinegar and it worked well but unsure if the allotted amount tastes bad. FYI 1 pound of brussel sprouts is about 24 of them :)

This was amazingly delicious! I used cabbage, because that's what I had. Sliced the cabbage quarter inch thick, and then cut into 1 1/2 inch lengths. In addition to the generous amount of bacon drippings, I ended up using about 3 tablespoons EVOI. I have a lot of cabbage, and will be making this again next week.

Delicious. Sounded "funky", but the wife said the vinegar and mustard are needed in it because of the pasta. Something about it not being a side dish. Followed the recipe and it was delightful. Did use pre-cooked pasta and chicken stock instead of pasta water. Simpler and maybe even tastier.

This made for a scrumptious cold-winter-night supper. I made the recipe straight up using cavatappi, applewood smoked bacon, brussels sprouts, shallots, apple cider vinegar, Dijon mustard. We chose the apple cider vinegar thinking the slight sweetness would counter the mustard slightly, which it did. When I make it again though I will experiment with using less vinegar. The first few bites seemed perfect but by the end of the meal the vinegar had become a bit too dominant..

Since Brussels sprouts and cabbage are in the same family, I thought this would be a great way to use up some of the extra cabbage I had in the fridge. It turned out great! Key was to sauté the onion and cabbage long enough for the cabbage to soften. I also used onion (no shallot on hand), and added garlic, sage and cannellini beans (for protein) towards the end of the sautéing. The red wine vinegar and whole grain mustard absolutely make the dish! And definitely don't skip the bacon.

More Brussels sprouts, cut into fourths, and fewer noodles.

If you're going to be salty, try to at least be chicken salty.

Too much vinegar. Smelled and tasted like a bowl of pickles.

I won't be making this agian.

I've omitted the bacon and it's still delicious. I've made it many times!

Tried this last night. It was pretty good, but missing a key component, a touch of honey. It marries all the flavors together so well.

Roasted the sprouts in the iron skillet cut side down along with onions and shallots. Gave extra time for roasting to make sure that it is well-roasted and not raw or steamed. Used coarse Maille All as directed. mustard and whole wheat farfelle from DeCecco. Very delicious! I think using a good quality vinegar is very important here. Make sure that the vinegar evaporates.

Delicious recipe. I had some sherry vinegar on hand and used that. It's softer than apple cider vinegar, so maybe those objecting to the vinegar taste might have liked it better.

A very pretty and presentable pasta – this would be a great recipe to serve to a larger group, family style. I did cut down on the vinegar a little bit. Agreed with the note about the Funk, but also agreed that if you don’t put the dressing in it’s more like a side dish versus a main. But overall delicious! I also made a healthy version using turkey bacon and gluten-free pasta.

This was incredibly easy to make and flavorful: I shred my sprouts and used cider vinegar.

I like all the ingredients separately, so I thought I would try them together. For me... no. Each step took longer than the recipe suggested, but then at the end the brussels sprouts still could have used more time. I didn't like the vinegar flavor on the pasta and not even the bacon could save this for me. Thumbs down.

This is so delicious and easy. The only thing I did differently is cook the bacon as lardons, and then tossed with the brussels sprouts/shallot mixture (rather than crumbling over the mixture at the end). Apple cider vinegar and whole grain mustard were perfect. Will definitely put this into the cozy winter meal rotation!

Soak onions in vinegar and don't add more vinegar. Add tomatoes and just a bit of honey or maple syrup

Added some grape tomatoes, and used a less astringent vinegar (rice wine vinegar).Be generous with the salt and pepper.

Red wine vinegar and bacon? This dish sounded perfectly awful when I read it and it was worse when I cooked a small portion, just to see if it contained some kind of surprising alchemy. I ditched the vinegar, caramelized sweet Spanish onions, halved the brussels sprouts and bacon (Nueske's) and pulled it together with a splash of pasta water, a heaping of parmesan and several grindings of black pepper. Delicious.

Super quick and easy! My husband and I really enjoyed this simple yet flavorful dish. I agree with others that you have to make sure the brussel sprouts are softened properly. We also like the bacon to be extra crispy to add to the texture. I added a little extra pasta to offset potential strong vinegar flavor and that worked well for us.

Sliced the bacon before cooking them. Otherwise made the recipe to the T. Delicious. My 3 year old LOVED it.