Brussels sprouts

Brussels sprouts

I nabbed this gorgeous stalk of Brussels sprouts at the Farmers Market the other day – they were too beautiful to resist! The stalk produces about 3 pounds of Brussels sprouts which can feed up to 10 people as a side dish. This is a super easy recipe and one that travels well if you have been designated to bring a side dish to a holiday party.

Roasted Brussels Sprouts with Smoked Bacon

3 pounds Brussels sprouts
1/3 cup olive oil, plus more for drizzling
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 pond Applewood smoked bacon, cut into small pieces
1 yellow onion, sliced thin

Cut off the ends of the Brussels sprouts, discarding any yellow outer leaves and slice them in half. Toss them in a bowl with the olive oil, salt and pepper. Place them on a sheet pan and roast for 25 minutes – stirring once, until they are tender and started to get some color.


While the Brussels sprouts are roasting place the bacon in a sauté pan and cook over medium heat until crisp. Put the bacon on a paper towel to absorb the fat. Drain all but two tablespoons of the fat from the pan and add the sliced onions. Cook gently until they are transparent and just starting to brown.

Toss the Brussels sprouts, bacon and onions together. Taste for salt and pepper and add a few splashes of olive oil.

Serve immediately or at room temperature.

Brussels sprouts with bacon.

Brussels sprouts with bacon.

If you prefer a vegetarian version – roast the Brussels sprouts as directed and add the sautéed onions. Toss them together in a bowl with a few splash of sherry vinegar and olive oil.