Crispy Brussels Sprout & Bacon Flatbreads
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Crispy Brussels Sprout & Bacon Flatbreads

Crispy Brussels Sprout & Bacon Flatbreads

with Balsamic Glazed Onion & Rosemary

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

½ cup

Cream Cheese

(Contains Milk)

8 ounce

Brussels Sprouts

1 unit

Yellow Onion

4 ounce


1 teaspoon

Dried Rosemary

5 teaspoon

Balsamic Vinegar

2 unit


(Contains Sesame, Wheat)

Not included in your delivery



1 teaspoon

Cooking Oil

2 teaspoon



Nutrition Values

/ per serving
Calories790 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate77 g
Sugar19 g
Dietary Fiber7 g
Protein22 g
Cholesterol75 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Paper Towel
Baking Sheet



• 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.

Cook Bacon

• 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.

Start Veggie Topping

• 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.

Finish Veggie Topping

• 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.

Toast Flatbreads

• 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!

Assemble & Bake

• 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°.