Pan Roasted Brussels Sprouts with Bacon

So….when did Brussels sprouts become popular to eat? And also, did you know that it’s Brussels with an “s” at the end AND capitalized? I certainly didn’t.


But seriously — since when does everyone love these things? I mean, I remember growing up and the very mention of Brussels sprouts was enough to make my toes curl. But now? For some completely inexplicable reason, I love them. And so, it seems, does everyone else. And when you throw some bacon on top? Well, it just doesn’t get any better than that. Bacon makes EVERYTHING better.


  • 5 slices bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 1 1/2 pounds Brussels sprouts with stems trimmed, small spouts left whole, larger spouts halved
  • Salt and pepper, to taste
  • 1 cup chicken broth


Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.Yields: 4 servings

Recipe from: Rachel Ray

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