Brussels Sprouts with Bacon and Shallots

  • 01.12.14

Fresh vegetables have been such a part of my life since an early age. I remember when I was very little collecting fresh carrots, salad, herbs, zucchini, beans, peas and tomatoes from my grandmother garden. My grandmother and her cousin even took me Porcini mushroom picking. An experience of a lifetime.
I try to instill on my son the same food values by having at least two side dishes of vegetables at dinner time. I guess I succeeded because I am asked on a daily basis to prepare broccolis.
Wanting a bit of a change, mushrooms and Brussels sprouts were it last night. Nose went up as mushrooms are not the favorite of my son, however the polite bite to try was reached. Loved them but he will not admit it. Loved the Brussels sprouts.
From my kitchen to yours, enjoy!!
Bon Appetit!!
Tonight’s January 11, 2014 dinner:

Orange Roughy
with Sautéed mushrooms
Brussels Sprouts with Bacon and Shallots


1 pounds Brussels sprouts halved
1 large shallot, peeled and thinly sliced
2 slices of bacon cut in small slices (center cut  preferred)
Salt and pepper
Lemon juice
In a large skillet place the bacon and cook until golden brown.
Add the shallots and cook until tender. Add the Brussels sprouts and sauté to high heat to give it a nice golden outside.
Add a squeeze of lemon, salt and pepper to season and serve.


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Comments (6) Post a Reply

  1. Tammy says:

    Lovely dishes! What’s in your garden Giangi?

    1. Thank you Tammy. I only have herbs right now unfortunately.

  2. Oh yes, a classic combination. And a very tasty one! I also like to include either roasted pecans or almonds in the mix for a bit of extra crunch. I have this recipe on my site as well. Excellent!

    1. Thank you Michael for reading my blog and your suggestions. I will try it with almonds next time, (allergic to pecan unfortunately).
      Have a great day.
      Best, Giangi

  3. Amy Farges says:

    We make a version of this on Thanksgiving. The baby brussels add a nice crunch, and if we use the large ones, we julienne them. We are lucky to be in the food biz – both Cracked Black Peppercorn and Garlic Bacon and Herbes de Provence Bacon give the dish extra flavor.

    1. Thank you for reading my blog. Your version sound wonderful and I will love to try it soon. Thank you for sharing it.
      Best, Giangi

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