Eat Your Veggies – Brussels Sprouts (with Bacon!)

Being able to eat well during the week means that I need to have a few tricks up my proverbial sleeve. I try to plan meals ahead of time, but so often – life gets in the way. Because of the unpredictable nature of life, I love veggies that can hang out in the fridge for a while, waiting to be turned into delicious side dishes on short notice!!

For me, as soon as the weather turns cooler,  Brussels Sprouts become the perfect fall veggie – they have a long-ish shelf life (as far as fresh vegetables go), and there are a ton of delicious and easy ways to prepare them. One of my favorite recipes for Brussels Sprouts involves bacon, onions and white wine.

Brussels Sprouts with Bacon, Onions and White Wine

  • 10 oz (or 1 Container) of Brussels Sprouts
  • 2-4 oz Bacon
  • 1/4 Onion or 1-2 Shallots
  • 1/4 C. White Wine
  • Balsamic Vinegar (the older the better!)
  • Freshly Ground Black Pepper



  1. Preheat oven to 350 Degrees F.
  2. Wash, trim and quarter Brussels Sprouts.
  3. Cut bacon into pieces (Lardon)
  4. Cook bacon on stove-top over medium-low heat in heavy bottomed (oven proof) pan until fat has rendered the meat begins to brown.
  5. Thinly slice 1/4 onion. Add to pan with bacon and cook until soft and browned.
  6. Add Brussels Sprouts to pan with bacon and onions and stir until sprouts are coated with bacon fat.
  7. Add white wine to pan and scrape up browned bits using wooden spatula.
  8. Place pan in heated oven.
  9. Roast for 10 minutes, or until the Brussels Sprouts are tender, and nicely browned in some spots.
  10. Serve hot – finished with freshly ground pepper, and a drizzle of Balsamic Vinegar (or squeeze of fresh lemon).

More than one suspicious, but polite, guest has tried this recipe and proclaimed themselves new fans of this much maligned veggie.

A quick note about bacon – I always have bacon in my freezer… a habit I strongly suggest you acquire! Instead of overcrowding the pan for extra weekend bacon that often gets thrown out, I only cook a few slices (2-3 per person), then wrap the rest of the package tightly, and freeze. You can cut off sections of the frozen bacon whenever you are preparing a dish that can benefit from Bacon’s salty, smoky presence. Enjoy!


About SuburbanFoodNerd

I have been obsessed with good food my whole life - cooking it, eating it, sharing it with friends... After really getting into reviewing restaurants on other sites, I realized that my inner food nerd needed a bigger creative outlet! :)
This entry was posted in Bacon, Eat Your Veggies!, Kitchen Adventures, Recipes, Side Dishes, Vegetables and tagged , , , , , , . Bookmark the permalink.

One Response to Eat Your Veggies – Brussels Sprouts (with Bacon!)

  1. Margaret Pollock says:

    White wine with Brussels sprouts — who knew? Must try. Love bacon-in-freezer tip.

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