This recipe is from my good friend, Jonathan Dunne. He made these for us back in July and I knew they would be perfect for Thanksgiving, so I’ve been saving this recipe for months. I was hoping this was his families old Irish recipe, but turns out it’s just a recipe he came up with and likes. And so does everyone else. I had three guys who “don’t like sprouts” picking out of the bowls before I was even done photographing them. The three of them polished off all the sprouts you see in this photo. They’re that good! Thanks Jonathan for the recipe that I’ll definitely be making this Thanksgiving. If you don’t have a heavy-duty roasting pan, you can cook the Brussels sprouts in 2 batches in a large skillet, returning the first batch to the cooked second batch to heat through.
Serves 8 to 10
1 pound bacon, cut into medium dice
2 pounds Brussels Sprouts, trimmed and halved
Olive oil
Salt and pepper to taste
Fry bacon in a large roasting pan over two burners on medium-high heat until fat has rendered and bacon is just cooked. Transfer bacon with a slotted spoon to a bowl; set aside. Reduce heat to medium-low and add enough oil (or remove some of the bacon drippings) to equal 1/2 cup. Add sprouts, cover loosely, and cook, stirring frequently and seasoning to taste with salt and pepper, until impressively browned, 10 to 15 minutes. Return bacon to pan; continue to cook until heated through. Serve.
Alanna Kellogg says
1 pound of bacon : 2 pounds of Brussels sprouts? No wonder they’re good!
Wends says
These were AMAZING!
Ariel says
Woot woot for the husband!
Sue says
Yummy, enjoying them now, love to have a new recipe that my husband and I both enjoy, I used less bacon because that was what I had and they are still delish.
me says
makes me want to drink alchoholic beverages
cat says
I love bacon or nuts with brussel sprouts. I have some in the fridge just calling my name. Fortunately I’ve always got a freezer full of bacon!
Patty Ann says
Going to try these. I have a complicated Brussel Sprout recipe everyone raves about. It is good but involves steaming, shocking, browning, finishing in the oven. Made with bacon, reggiano, balsamic, butter & walnuts. Got it several years ago as made popular by Alison Barshak. All the Brussel Sprout haters love it! I think the sprouts & bacon are the stars of the recipe, so your version sounds much easier. I love the experimenting! Thank you.