Brussels and Bacon

This easy to make dish is versatile enough to pair with a fancy holiday meal or serve as a weeknight supper side dish!

Ingredients: Feeds 6

  • 1/2 lb bacon, sliced and chopped
  • 2 small shallots, chopped
  • 2 cloves of garlic, minced
  • 2 pints brussel sprouts, trimmed and halved
  • 1 tbsp whole grain dijon style mustard
  • 1/2 cup low sodium chicken stock
  • salt and pepper to taste


  1. In an enamel coated skillet, cook bacon over medium heat until fat renders and bacon begins to crisp.
  2. Add the shallots, mix and cook until they begin to soften.
  3. Reduce heat to medium/low, add the garlic and stir, letting garlic sauté for about a minute or so (taking care not to let  it start to burn) and then add the Brussel sprouts.
  4. Mix well and allow the sprouts to cook until their outer surface begins to brown and they start to soften.  Add the mustard, stir and cook a minute more.
  5. Add the chicken stock and partially cover the skillet, allowing sprouts to steam.  Stir occasionally, cook until stock is gone.
  6. Uncover and cook 5 more minutes, stirring frequently.  Brussel sprouts should be tender and browned, bacon should be crisp.
  7. Serve immediately or transfer to an oven/microwave safe dish, vent until cool, and then reheat when needed.

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