Brussel Sprouts w/ Bacon


I know what you are thinking. Brussel sprouts? No, Thank you! Before you move on to another recipe, consider a couple things. Some of the best things in life are B & B’s. Bread and butter, bed & breakfasts, brandy & Benedictine and ,of course, brussel sprouts and bacon. The sweetness of the mini cabbages paired with the saltiness of the bacon is a match made in heaven.

Let’s get started!

Ingredient List

  • 1 Tablespoons of Butter

  • 12 Oz. of Bacon - Chopped

  • 1 Lb. of Fresh Brussel Sprouts - Halved

  • 2/3 Cup of Chicken Stock

  • 2 Teaspoons of Coarse Black Pepper

  • Salt to Taste


There are some alterations or additions you can make to this dish if you are looking for a change.

  • For a more Italian feel, Substitute Pancetta in for the bacon. Use a slice of pancetta about 1-1/4 inch thick and cut it into small cubes.

  • Add one small onion (diced) with a tablespoon of minced garlic to add even more flavor to your dish.

Cook Time — Approximately 30 - 45 minutes.

Step 1

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Step 2

Heat the skillet to medium-high. Add your chopped bacon and cook until it has become brown and crispy, about 10 - 15 minutes. Remove the bacon from the pan and place on a plate for later use.

Leaving the fat from the bacon in the skillet, add your brussel sprouts to the skillet. After about 5 minutes, stir in your chicken stock removing all of the bits stuck to the bottom of the skillet. Cook the sprouts until the liquid is reduced by half.

Step 3

Once reduced, add the bacon back into the skillet and season with the coarse black pepper. Remove from heat and stir in the 1 tablespoon of butter until it is melted.

Step 4

Remove the contents of the skillet and place in a serving dish, or use your beautiful Hallman Originals Cast Iron skillet as your serving dish.

Step 5