Brussels Sprouts with Bacon

The classic combination of Brussels sprouts with crispy bacon is a festive flavor sensation. Whether it’s Christmas, Thanksgiving or a dinner party with friends, these mini cabbages with their nutty, very distinct flavor are a perfect accompaniment to meat dishes, poultry in particular.

Brussels sprouts and bacon are just meant to be.

Brussels Sprouts with Bacon

  • Servings: 8
  • Difficulty: easy
  • Print



  • 900g / 2lb of Brussels sprouts, trimmed, any large ones halved
  • 340g / 3/4 lb of meaty slab bacon, sliced 1 inch thick and diced
  • salt
  • pepper
  • 1 1/2 tablespoons of fresh lemon juice
  • 2 tablespoons of butter


  1. Bring a pot of water to the boil, add the sprouts and simmer for 5 minutes. Test with a sharp knife to see if they are cooked through. then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve.

  2. In a very large skillet, combine the bacon with 1/4 cup of water and bring to a simmer. Cook over moderately high heat, stirring occasionally, until the fat is rendered and the diced bacon is browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

  3. Pour off all but 3 tablespoons of fat from the skillet. Add the Brussels sprouts and season generously with salt. Cook over moderate heat, stirring occasionally, until browned. Add the browned bacon, butter and lemon juice and cook, about 3 minutes. Season with salt and pepper and serve.



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