Brussels Sprouts and Bacon

Brussels sprouts with bacon are a classic side dish. Vibrant green and brimming with flavor these veggies are a great way to up your healthy greens and enjoy this cool weather staple. They look like mini cabbages and have the nutritional benefits of all the members of the Brassica family. 

While some people may have bad memories of olive green overcooked, mushy lumps from their childhood. When you properly prepare these little gems, they are tender crisp with an almost sweet flavor that goes with everything. With the addition of crisp bacon and Brussels sprout can steal the spotlight of any meal. 

Brussels sprouts are grown on stalks and can sometimes be found in this impressive club form. When buying this vegetable, look for tight sprouts that are fairly uniform in size so they cook at the same rate. Check around the stem end for any grayish holes which is evidence of tiny insects that hid in the outer leaves. Avoid wilted, soft, and open sprouts or sprouts with yellow leaves. Store in a closed container in the refrigerator for about 10 days.

Preparing Brussel Sprouts

Depending on the size of your sprouts, you will want to cut them into halves or fourths. Carefully trim the stem end and then slice through the stem to create an oval half. If you have giant sprouts, you will want to cut each half through the stem again. I like to pick out Brussels sprouts that are smaller than 1-1/2” in length.

When trimming the stem ends of each sprout, try to only cut off the brown dried portion. This keeps the outer leaves attached (like the root end does with the layers of an onion) and makes for a nicer-looking dish. If you do find grey fuzz at the base of a sprout, simply remove the outer leaves until you have an undamaged sprout and rinse the vegetable well. 

Check the leaves near the stem for tiny holes or grayish fuzz that are tiny insects. Remove the bottom leaves until the stem end is clear and then rinse well. Drain well and pat dry.

Brussels Sprout Math

• A serving of Brussels sprouts = about 5-6 sprouts
• 1 pound = about 24 sprouts

Sautéing Brussels Sprouts

This recipe has you cook the bacon pieces in a hot skillet. When the bacon is crisp, remove it to a dish and then saute the Brussels sprouts in the bacon drippings for a few minutes to caramelize the edges. Add a teaspoon of chicken bouillon powder and about 1-1/2 cups of water and continue cooking until the sprouts turn bright green and are tender throughout. The liquid should have evaporated. Add the crisp bacon back to the pan and gently stir to combine.

Taste and adjust the seasoning to your liking and serve immediately. 

Such a quick and tasty side dish that goes so well with chicken, steak, and pork.

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