My friend Angela gave me this holiday hit recipe! Everyone loved it and was asking for the recipe. Brussels sprouts have never been a favorite of mine until now. Beef stock can be used in place of chicken stock. Great side dish with our Easter ham. ENJOY!

JimChicago52
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.

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  • Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid

  • Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.

Nutrition Facts

212 calories; 13.2 g total fat; 19 mg cholesterol; 387 mg sodium. 17.9 g carbohydrates; 9 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2012
Just about any vegetable in my view is delicious when it's cooked with bacon and garlic and it is here too. I found using chicken stock a good choice more flavorful than just water. As for the cooking time check your sprouts before the directed 15 minutes - I don't think they need that long. In addition caramelizing of the onions won't happen at med-high heat (they'd BURN at that temp for that long!) and at a lower temperature the bacon won't crisp up at all. I'd say cook both together at a medium temperature until the bacon is cooked to semi-crisp and the onions have softened - add the garlic toward the last minute or so so that it doesn't burn. Also give this a good dose of fresh ground pepper. Read More
(112)

Most helpful critical review

Rating: 2 stars
12/30/2016
Not my favorite. For all the work involved a simple roasted Brussels sprout tastes better. Read More
31 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
07/27/2012
Just about any vegetable in my view is delicious when it's cooked with bacon and garlic and it is here too. I found using chicken stock a good choice more flavorful than just water. As for the cooking time check your sprouts before the directed 15 minutes - I don't think they need that long. In addition caramelizing of the onions won't happen at med-high heat (they'd BURN at that temp for that long!) and at a lower temperature the bacon won't crisp up at all. I'd say cook both together at a medium temperature until the bacon is cooked to semi-crisp and the onions have softened - add the garlic toward the last minute or so so that it doesn't burn. Also give this a good dose of fresh ground pepper. Read More
(112)
Rating: 4 stars
07/27/2012
Just about any vegetable in my view is delicious when it's cooked with bacon and garlic and it is here too. I found using chicken stock a good choice more flavorful than just water. As for the cooking time check your sprouts before the directed 15 minutes - I don't think they need that long. In addition caramelizing of the onions won't happen at med-high heat (they'd BURN at that temp for that long!) and at a lower temperature the bacon won't crisp up at all. I'd say cook both together at a medium temperature until the bacon is cooked to semi-crisp and the onions have softened - add the garlic toward the last minute or so so that it doesn't burn. Also give this a good dose of fresh ground pepper. Read More
(112)
Rating: 5 stars
12/03/2012
Ever since I was a child I have always been under the impression that brussel sprouts are not good. However now that I'm an adult I've recently had the desire to give them a second chance. I picked this recipe because anything tastes better with bacon!:) This dish was absolutely delicious and both my husband and I couldn't get enough! I now have a new appreciation for brussel sprouts. Thank you Angela for changing my mind! I am forever grateful. Read More
(69)
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Rating: 5 stars
12/12/2012
This tasted great and was super easy. Also I didn't need to add any salt or other seasonings. The listed ingredients' flavors married well all on their own. Read More
(50)
Rating: 4 stars
01/07/2013
This is very good. I browned the bacon alone in pan and then set aside and added the onions on lower heat to caramelize and added the garlic last. then returned the bacon back to pan and followed the recipe. I like using the chicken stock. I think it gives it a better flavor. Read More
(9)
Rating: 5 stars
08/04/2012
These are delicious! I wouldn't change a thing. Read More
(9)
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Rating: 5 stars
02/17/2013
I think when we were younger nobody liked brussels sprouts because they were nearly always boiled to death and really weren't good. I learned years ago to saute them roast them etc. and they are wonderful. Introduced the fresh sprouts to my kids when they were small and they all love them. This recipe is a great way to introduce someone to brussels sprouts that claims they "hate them". Read More
(8)
Rating: 4 stars
02/17/2013
The only thind I did different was to add a bay leaf to the chicken stock home made. 1-1/2 cups. Everything tastes good with bacon. Brussel sprouts are an acquired taste like scotch. Read More
(6)
Rating: 5 stars
03/13/2013
This is the best Brussels Sprouts recipe I have ever made. My hubby and I both loved it. I will be cooking them more often. Definitely a keeper! Thank you for sharing this wonderful recipe. Read More
(3)
Rating: 5 stars
04/28/2013
Really really really good! I did cut the recipe in half for just the 2 of us. I decided to add some fresh grated parm on the top when serving just because I had some I needed to use and it worked with it really well! Read More
(2)
Rating: 2 stars
12/30/2016
Not my favorite. For all the work involved a simple roasted Brussels sprout tastes better. Read More