Braised Brussels Sprouts

Brussels Sprouts- you’ve come a long way baby!  Once the most globally hated veggie, this tiny cabbage has made it’s way back on the scene thanks to more chefs learning how to cook them properly and because growers are now planting sweeter varietals. The big secret to great Brussels Sprouts? Throw away that old recipe that practically tells you to start boiling the sprouts in October! You’re looking for an “al dente” texture- firm but tender enough for a fork to easily cut through. This recipe is a breeze and has converted the biggest BS haters at my table. And of course, cooking with bacon and butter never hurt any dish!

Braised Brussels Sprouts

Makes about 12 servings


3 pounds brussels sprouts

1  pound  bacon, chopped into small 1/4 inch pieces

2 shallots, minced

2  cups chicken stock or broth

salt and pepper, to taste

1 tablespoon butter


Trim the base off of each brussels sprout and cut each sprout in half.

In large saute pan, render the bacon until cooked and remove from pan leaving the fat in the pan. Add shallots and brussels sprouts and saute until they are just lightly browned and covered in the bacon fat. Add chicken stock or broth and bring to a simmer. Cover pan with lid and simmer for about 10-15 minutes stirring occasionally to prevent sticking or burning.

Cook until tender and liquid is mostly or all absorbed. You want the sprouts to be “al dente” in texture- firm but tender enough for a fork to easily cut through. Return bacon to pan and season with salt and pepper to taste. Finish with a dollop of butter in pan and coat brussels sprouts.

5 Responses to Braised Brussels Sprouts

  1. Pingback: Hey Good Looking, Whatcha Got Cooking? « The Foodinista

  2. Mary Sloan (Amy's mom) says:

    The Brussels Sprouts were delicious! I usually hate Brussels Sprouts, but I loved these. May have been the bacon( we had some locally smoked wild boar bacon) and butter, but who cares? I served them with prime rib, and, when asked how he liked the beef, our son said,” The beef is good, but these Brussels Sprouts are AMAZING!”. Quite the testimonial!

  3. Virginia says:

    Love you on Y&R! and very excited to learn you’re a chef too! I would have loved to have been a Pastry chef-alas, only in my spare time now. This year i am throwing my first Thanksgiving for my whole family- taking over where my nana left off…and I can’t wait to serve these as a side dish!

  4. Moana says:

    Love love love you on Y&R. I love Brussels Sprouts, too, but I’ll bet I’m going to love them even more made this way (it’s the bacon – I also love pig). They sound yummy. I want them for Thanksgiving this year. My daughter is an exceptional cook and I’ll ask her to make them.
    Thank you so much for the recipe and for entertaining us.

  5. Judi says:

    Can’t wait to try these. My favorite veggie!
    By the way…you are the best thing that has ever happened to Y&R. And could you be any prettier? I think not. 🙂

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