Brussel Sprouts with Bacon

Several years ago I never ate a Brussel sprout in my life. One of those vegetables I had no interest in trying and did not appeal to me at all.   I just assumed I would not like it.  I believe I heard a story or two of how awful they were and besides my mother never made them, so they had to be terrible, right? 

So wrong!  Times have changed and now I can truly say I love Brussel sprouts.   With my husband’s encouragement,  I sheepishly tried them and it was love at first bite.  Brussel sprouts have become a favorite and common vegetable at our dinner table (or on our TV trays).  I often enjoy them once, if not twice, a week.  I can honestly say I crave them when a week or so goes by and I have not made them.  Did I mention I love them? Yum! 

So being the simple home cook that I am,  I had no idea what the heck to do with a Brussel sprout.  In fact, Mrs. Smarty Nutrition Pants (Ummm… that’s me)  did not even know that Brussel sprouts grew on a stalk. Seriously.  Terrible but true.  I tell you, as a “city” girl I have learned a great deal from attending my local farmer’s market… that they don’t teach you in college.

Here’s my favorite way to prepare them.  Enjoy!

Brussel Sprouts with Bacon
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
112 calories
11 g
15 g
6 g
7 g
3 g
138 g
268 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 112
Calories from Fat 51
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
Sodium 268mg
Total Carbohydrates 11g
Dietary Fiber 4g
Sugars 3g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 strips of thick cut bacon
  2. 1 tablespoon organic butter
  3. 1/4 cup organic, gluten-free chicken stock
  4. 1 pound fresh Brussel sprouts, trimmed
  5. 1/4 teaspoon fresh ground black pepper
  6. 1/8 teaspoon sea salt
  1. Cook bacon in a large skillet over medium high heat until crispy. Meanwhile, wash and trim Brussel sprouts.
  2. Remove bacon and place onto a paper towel-lined plate and pat down the bacon. Rough chop the bacon and set aside.
  3. Add the butter, chicken stock and Brussel sprouts to the same skillet, with the bacon fat.
  4. Cook the sprouts over medium high heat, stirring occasionally, until sprouts are golden brown and chicken stock is absorb by the sprouts, 8 to 10 minutes.
  5. The last few minutes of cooking add bacon back to pan and season with pepper and salt.
Time Saver Tip
  1. Cut the bacon step. Prepare same way without the bacon, Brussels are still delicious. I more often enjoy them solo. It is more of a treat to prepare it with bacon. Bacon fat really adds a nice layer of flavor. Another tip- save a few pieces of bacon from breakfast, chop up and add to this dish at Step 5.
  2. Thinking Ahead: Brussel sprouts easily last a week in the fridge. They can “wait” till the end of the week, if you need to use other produce up first.
Nutrition Tidbits
  1. I recommend purchasing bacon that is uncured, nitrate-free or it may say no nitrates added, if the product contains celery salt. Nitrates are added to processed meat to preserve it, create a fresh pink hue and extend the shelf life. Nitrates have been linked to an increased risk of colon cancer.
  2. Brussel sprouts are loaded with cancer fighting antioxidants, including Vitamins A, C, and E. In addition, they contain elements that quench inflammation, promote cardiovascular protection and are an excellent source of Vitamin K, which promotes healthy bones and prevents calcification of the body’s tissue.
Lisa G. Nutrition, LLC