Friday, March 02, 2012

Brussel Sprouts + Bacon

Wait! Read Me! I swear, if you think you hate Brussel Sprouts- give these ones a chance... for me...? Lets be honest, bacon makes everything better and so do shallots and sautéing. This is a quick, easy recipe and is an awesome side dish with just about anything. My family is a huge fan of these with Thanksgiving and Christmas dinner (actually... they don't have a choice- I make them every Christmas and Thanksgiving, but there are never any left! That says something right!?).
Oh, and did I mention there are only 3 ingredients!? Well.. salt and pepper too- but those don't even count because they should be strapped to your hands at all times while cooking. So, while you have your chicken, turkey, steak (I made pork tendy) cooking use a pair of scissors to snip the bacon strips into 1/2" pieces right into your sauté pan. Cook the bacon on medium high until golden. While you cook the bacon, rinse your sprouts, trim off the bottoms, and cut in half. If you have giant, mutant sprouts like Dave managed to find me, cut them into quarters. Chop up your shallots, and by this time the bacon should be done- with a slotted spoon, remove the bacon... leave the fat. I know, I know, omg what am I thinking, "Christen, you're gross". Get over it, its a bit of fat, and you aren't adding any more oil. If it reeeaalllly rattles you, remove some of the fat and add a bit of olive oil- but I promise the flavor won't be the same. Add the chopped shallot straight to the pan along with the sprouts.
Don't those just look a-mazing. Sautee the sprouts until golden and slightly softened, about 15 minutes. Then add the bacon and give it a quick stir so the bacon can warm up. Pour into a serving dish and your done! BAM. How easy was that!?
Enjoy guys- happy weekend.

Brussel Sprouts + Bacon
  • 2 shallots
  • 5 cups brussel sprouts
  • 6 strips of reduced sodium bacon
  1. Into a large sauté pan, snip the strips of bacon into ½” pieces and cook over medium-high heat until golden.
  2. Meanwhile, rinse sprouts, cut off the stem and then cut into half. If they are larger than normal, cut the sprouts into quarters.
  3. Chop the 2 shallots.
  4. Remove bacon with a slotted spoon; leave the fat behind in the pan.
  5. Add the sprouts and shallots into the pan and cook on medium-high heat until golden brown and softened (about 15-20 minutes).
  6. Add the bacon in the last minute of cooking, give it a stir and you are ready to serve!


  1. mmm, love me some brussels. I used to have them boiled all the time with butter (way, waayy back in the day) but sauteing is totally the way to go! never going back to boiling haha

    1. hahah... boiling is scary! Sauteing... with Bacon- def the way to go! ;)

  2. YUM! sort of want to cry that my new years resolution is NO MEAT...but starting to think bacon should be an exception!

    Making this anyhow - sans bacon :(

    1. Awe Whit! I was going to put a side note for the veggies out there- make with olive oil and a squeeze of lemon or balsamic and you will be good to go!!! ...the pigs miss you though...