newsletter fr
Excluding taxes and delivery


Brussels Sprouts with Bacon and Balsamic Vinegar

Brussels Sprouts with Bacon and Balsamic Vinegar

Panch Phoran is a savory and slightly bitter blend that is highly versatile. This recipe uses the blend to its full advantage. You can substitute the Brussels sprouts for kale or green cabbage.


  • 4 cups Brussels sprouts
  • 3 Tbsp olive oil
  •  ½ tsp Panch Phoran
  • 2 slices bacon, cut in small pieces
  • 2 cloves garlic, chopped
  • 2 Tbsp balsamic vinegar
  • Black pepper, to taste


  1. 1

    Cook Brussels sprouts in salted, boiling water until al dente (7 to  8 minutes).

  2. 2

    With a colander, drain sprouts and let sit. Do not rinse.

  3. 3

    Heat a frying pan to medium heat. Brown Panch Phoran in oil for 20-30 seconds. Add bacon and garlic. Cook one minute, stirring constantly.

  4. 4

    Add Brussels sprouts to frying pan mixture and cook several minutes. Keep stirring.

  5. 5

    Add vinegar and pepper. Cook one minute more. Serve.