About Roasted Brussels Sprouts with Bacon

Tam asked for variations and I aim to please, but I'm not sure if she keeps kosher or not so if she does then OOPS. I guess you can omit the bacon if you want but OH MY GOD WHY WOULD YOU WANT? Except for that whole "God" thing I guess. Whatever.

So yeah. Another way I make the Brussels sprouts. And just in time for your Thanksgiving feast! Although you might need to double the recipe or something depending on how many people you're having over. Me? Just my mother and my sister and my boyfriend and my cat. But I'm not making this anyway, because I think we're doing Vietnamese for Thanksgiving on account of my mother and my sister coming to visit, and anyway this wouldn't be enough unless I doubled the recipe because this feeds two:
  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 slices of bacon, sliced into 1/4-inch slivers
  • 1 small shallot, sliced
  • 1-2 garlic cloves, minced
  • 1/2 tbsp. extra virgin olive oil
  • 1/4 cup water or broth
  • Squidge of lemon
Preheat your oven to 450 F, then toss the first five ingredients together with some salt and pepper and spread it all out in a single layer in a large skillet or baking dish.

Roast all that in the upper third of your oven, stirring once after about ten minutes. Give it another ten to fifteen minutes more, until your sprouts are tender and browned at the edges.

Pull the pan out of the oven and stir in your water or broth, making sure so scrape up any brown bits from the bottom of the pan (brown bits = flavor!). Add your squidge of lemon and serve.

(Also, enjoy!)


  1. You are awesome.

    I made your sprouts last week and other than a NASTY case of the pregnancy farts, they were AH-MAZING. And no bitter flavor!

    I touched AND COOKED raw bacon for the very first time two weeks ago. If I get up the nerve to do it again, I'm definitely trying it this way.

    Also I've been sitting on THIS RECIPE and have been dying to try it.

  2. pregnancy farts. heh.

    unsolicited bacon tip! if you ever need to slice or dice bacon, put it in the freezer for about five minutes. it makes it so much easier to cut, and totally reduces the ick factor of all the fat.

  3. Ooooh, the "ick factor" is definitely one reason I don't cook much with bacon. I love bacon, but I usually eat it out not at home. However, because I'm dying to make another delicious prep for Brussels, I think I'll try the freezer tip. I heart Brussels sprouts SO SO much.

  4. My sister would LOVE this recipe. Also: how come your food pictures always turn out so pretty?

  5. You should probably know... Shari totally just made these for Thanksgiving tomorrow. Just sayin'. And so we've got one more reason you're a superhero.

  6. Made 'em. Served 'em at Thanksgiving. DELICIOUS!! Thanks!