Sautéed Brussels & Bacon
Prep time: 
Total time: 
Serves: 2 lbs worth enough for 6 people
Brussels sprouts may not sound too exiting, but sauté them with the likes of bacon, onion, garlic and some bread crumbs and you have one green side dish on Thanksgiving that will have your guests asking for seconds! This is a house favorite at turkey day and Christmas both!
What to get:
  • 2 lbs Brussels Sprouts, trimmed & cleaned
  • 4 strips bacon
  • ½ sweet white onion, diced finely
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 1 cup freshly toasted sourdough bread crumbs
  • 2 T butter for browning bread crumbs
  • S&P to taste
What to do:
  1. Pre-make toasted sourdough bread crumbs using day old sour dough baguette and melted butter, and set aside.
  2. Trim, wash & drain all sprouts.
  3. Par-steam sprouts in large pot on stove, till only slightly tender but not too soft.
  4. Rinse cooked sprouts under cool water, drain and set aside.
  5. In large skillet on stove cook bacon slices till crispy, set aide to drain, but reserve all drippings.
  6. In pan with drippings on medium, sauté the onion & garlic till tender/translucent.
  7. Add the par steamed brussels to pan & coat mixture, adding the white wine slowly as needed to continue to sauté the sprouts till tender (test with fork).
  8. Add salt & pepper to taste.
  9. Transfer brussels mix onto a foil lined baking sheet, to go under oven broiler with breadcrumbs added, for 3 minutes, or till slightly crisped but not burned.
  10. Top brussels mix with crumbled, crisp bacon and serve immediately!
This is easy and very flavorful. Pre steaming, sautéing and then broiling the little brussels, allows them to lose their bitterness and they become salty sweet with the likes of delicious bacon! The smaller the brussels sprout, the more sweet and tender. I always try to pick the smallest ones and they are also, usually the most tender! This can be made ahead up until the broiling step, that should be done right before serving!
Serving size: try one, then you
Recipe by the dinnervine at