I’m late to the party.
For weeks I have been seeing fellow bloggers post recipes using brussels sprouts.  I would see their posts and read about how much they enjoyed them.  I guess I wasn’t sold on the idea quite yet.  For some reason the name brussels sprouts comes off as being scary.  Hmm…ok so maybe its just me.
After work today I was in the grocery store picking up some milk and my path came across the brussels sprouts.  A $1.00 for a pound.  SOLD! They are so cheap that I had to at least give them a shot.
I think I found a new favorite veggie and thats hard to do.

You may ask why I added the bacon. 
1) Because I had some in the refrigerator
1) In case I didn’t like them the taste of bacon could help me out
3) Everything seems to taste better with bacon
I think I will be going back to grocery store this weekend to stock up on brussels sprouts.  If you have any more suggestions please send them my way.

Print Recipe

Brussels Sprouts with Bacon


1 lb. brussels sprouts, trimmed and cut in half

3 slices bacon, chopped

1/3 cup onion, diced

1 tablespoon unsalted butter

1 tablespoon balsamic vinegar

salt and pepper to taste

shredded parmesan for topping


Heat large skillet over medium heat. Add in the chopped bacon and cook until brown and crisp. Remove the bacon from the pan and place on some paper towels to dry. Leave about 1 teaspoon of bacon grease in the pan.

Add the butter to the pan with the grease and add onions. Saute the onions for about 2 minutes then turn the heat up to med/high. Drop in the sprouts along with the vinegar and stir. Cook for 15 minutes stirring occasionally.

Remove from pan and top with bacon, salt and pepper plus a little parmesan cheese.


  1. Meagan, I have another variation for you to try! Start out the same way but, what i do is buy a bag of the Oscar Meyer Bacon Pieces. I then hit the deli and ask for a slice of the Hormel 98% Fat Free Boiled Ham about 3/4 of an inch thick. Then i take that home and cube it. Then i get a small container of the tri colored mini sweet peppers, red, orange and yellow and seed and then julienne them. I use a pan or grill plate that has the raised grill sections in the bottom, coat well with olive oil and saute the items on this to get the charred marks. Start with the bacon pieces, ham cubes, sweet peppers julienned, a large diced sweet onion, minced garlic clove, generous pinch salt and pepper. Once softened, sauteed and charred with a little crunch left remove all to serving bowl and add 2 tbsp butter and another tablespoon olive oil to the skillet along with one tablespoon GYOZA brand (what i use) chili oil and turn heat up to medium high for about two minutes. Once sufficiently heated throw brussel sprout halves in with 1/2 cup chix stock and immediately cover to steam for four minutes, remove cover and continue to stir frequently until charred the way you prefer then immediately add to serving bowl with everything else previously cooked. Add 1/2 cup Shredded Parmesan and 1/4 Shredded Monterrey Jack. I buy blocks and shred myself, its so much better. Stir well and serve immediately, the chili oil just gives ’em a little kick of heat as an afterthought!,………………….AWESOME way to eat them, let me know what you think.

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