Crispy Brussels Sprout & Bacon Flatbreads
with Balsamic Glazed Onion & Rosemary
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
We’ve got your new favorite flatbread toppings coming in hot, so move over, sausage and peppers! You’ll slather golden flatbreads with tangy cream cheese, then layer on a tantalizing combination of Brussels sprouts sautéed in bacon fat and rosemary-infused caramelized onion with balsamic vinegar. Sprinkle the flatbreads with crisp, smoky bacon just before serving, and boom! Pizza night just got a mean green upgrade.
Ingredients
1 teaspoon
Dried Rosemary
4 ounce
Bacon
1 unit
Onion
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
5 teaspoon
Balsamic Vinegar
8 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring cream cheese to room temperature. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice onion.
• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
• Return pan used for bacon to medium-high heat; add Brussels sprouts in a single layer. Cook, undisturbed, until edges are dark brown, 1-2 minutes. Stir and season with salt and pepper. • Continue to cook, stirring occasionally, until Brussels sprouts begin to wilt, 3-5 minutes. Turn off heat; transfer to a plate (arrange in a single layer to help them cool faster!). Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add half the rosemary (all for 4 servings); cook, stirring, until fragrant, 10 seconds. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-6 minutes. • Add vinegar, 1⁄3 cup water, and 2 tsp sugar (4 tsp for 4); cook, stirring, until onion is caramelized and jammy, 3-4 minutes, adding splashes of water if necessary to prevent burning. • Stir in wilted Brussels sprouts; taste and season with salt and pepper.
• Place flatbreads upside down (dimpled sides down) on a baking sheet; toast on top rack until flatbreads are golden brown, 1-2 minutes. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) TIP: Line the baking sheet with foil first for easy cleanup!
• Once flatbreads are toasted, flip over (dimpled sides up) and evenly spread with cream cheese. Top with Brussels sprout mixture and chopped bacon. • Return flatbreads to oven; bake until flatbread edges are golden brown, 5-6 minutes. (Watch carefully so flatbreads don’t burn!)
• Slice flatbreads into quarters. Divide between plates and serve.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of Brussels sprouts and bacon, though some found the cream cheese base too plain.
- Ease of prep: While tasty, several noted it was more time-consuming than expected, with multiple components to cook separately.
- Suggestions: Consider using a flavored cheese spread or adding Parmesan for more depth; a balsamic glaze drizzle could boost flavor.
- Portions: Surprisingly filling for a flatbread; some found it perfect as a standalone meal or appetizer.
- Texture: For crispier results, try roasting the Brussels sprouts and bacon in the oven before topping.
Reviews from our home cooks
This was a super smart recipe. I loved that the brussels used the bacon fat to cook and the balsamic rosemary onions were delicious. The balance of salt, fat, and acid in this dish was great. It was a super smart and easy fall dinner and was more filling than I expected. My only negative was that I wish there was more to the base sauce than just straight cream cheese.
Very delicious, and I was glad to learn how to make crispy brussels sprouts! I wouldn't mind a different sauce, like an alfredo-type sauce, rather than cream cheese. Also, it needed some parmesan or something added.
This took a little time, but was well worth it. Only complaint: did not need all that cream cheese as a "sauce" on the flatbread. I only used 1/2 the recommended amount, and it was perfect.
This meal is delicious. I couldn't believe I made it by the time it was done. I felt it took longer to make than estimated, but the flavors make up for it.
Was tasty, but the wilted chopped brussel sprouts weren't crispy, which I think would've been tastier. I think next time I'm going to roast them and the bacon in the oven before topping them on the flatbreads.
I was surprised how well the cream cheese worked. The balsamic is what made the dish outstanding.
I love brussel sprouts and this is a great way of making them into a meal instead of a side dish.
Little bit more effort than I like to put in but worth it. Flavor was delicious
Way too little bacon and waay too much onion and brussel sprout. I ended up buying and cooking some of my own bacon as you could seriously barely even taste it. In general I love brussel sprouts and a good balsamic vinegarette, but you definitely need to give a little more bacon.
This was surprisingly flavorful despite the simple ingredients. We would love to see this on rotation!
