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Bacon Brussels Sprouts


In 2011, I think Brussels sprouts must have been vegetable of the year. You saw them in salads, sides at restaurants, and all over the food magazines. This resurgence allowed many people to forgo their childhood memories of a stinky, steamed vegetables to explore many more elegant preparations including the one below. This is probably made once a week in the Smith household and the combo bake and pan fry approach leaves the Brussels sprouts soft in the middle with a crisp exterior. You must try it this way!!

From our kitchen to yours, Bennett


20 Whole Brussels sprouts, halved

3 Slices thick sliced bacon
6 Garlic cloves
2 Tablespoons olive oil
2 Tablespoons grass fed butter
½ Cup chopped walnuts
2 Bay leaves
1 tablespoon sage
Sea salt to taste
3 Lemon slices


Preheat oven to 375 degrees.
Mix Brussels sprouts with bay leaves, walnuts, lemon, garlic, spices, and oil in parchment paper covered in aluminum foil
Bake for about 35 minutes
Place bacon on a roasting pan on a grate and bake for about 20 minutes (start the bacon about 15 minutes after the Brussels sprouts are in the oven)
Remove bacon and Brussels sprouts at the same time
Place the Brussels sprouts on the cooktop at medium heat with butter
Crisp up the Brussels sprouts for about 10 minutes
Chop the bacon and add to the mixture
Serve in a large vegetable bowl or along side some of your favorite PKS Main Dishes


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