Recipe for Brussel Sprouts

Brussel Sprouts with Bacon & Cheese

How does one begin a post about brussel sprouts…at least one that is somewhat entertaining?  Honestly they are my favorite veggie~we eat them all the time but unfortunately my husband is not a fan….doesn’t really matter how I dress them up: sexy (roasted), innocent (steamed) or confident (grilled) he acts like a big baby…he puts one on his plate and sometimes its the only thing left…he just can’t do it.  Actually he feels that way about spinach too…So with the house empty for a few weeks (remember my mother complaining about the heat in sunny Florida…”I slept with the fan on and the doors open” she says…”I sat out by the canal but decided it was too hot so I came in…” it goes on and on meanwhile our wind chills are hovering around 18 below…but she’s happy “duh” my husband replies…) ok, so my point is that I decided to make pork chops for dinner and thought to give the sprouts a go~daring I know but I would call it “flirting” when the mice are away…  I figured I would serve them up with bacon and cheese…so it’s an obvious slam dunk for most and you know what?  Fred too (well maybe not a slam dunk but a 3 pointer) Enjoy!!

Product Description

Brussel Sprouts with Bacon & Cheese
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  • 1 package of fresh organic brussel -wiped and cut in half lengthwise
  • 1/2 lb of uncured bacon (the fattier the better)-diced
  • 3/4 cup homemade chick broth
  • 1/2 freshly grated parmesan cheese
  • S & P to taste


  1. In a large skillet over medium high heat cook your bacon (adjusting heat so bacon doesn’t burn), let it go until nice and crispy then remove and set aside leaving all the yummy bacon fat. 
  2. Toss in your brussel sprouts (cut side down for a few to get nice and brown) after a few minutes add in your broth and let simmer for about 15 minutes. 
  3. Before you serve sprinkle with cheese and top off with bacon crumbles.


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