Brussels Sprouts & Bacon

I really like Brussels sprouts. Funny enough I’m not a huge fan of cabbage. And of course almost any vegetable tastes just a little bit better with some bacon.

This makes a wonderful side dish to almost any meal – meat, fish or chicken.


  • 1 pound Brussels sprouts
  • 3 – 6 slices of bacon
  • bacon grease or olive oil
  • salt and pepper to taste
  • apple cider or rice wine vinegar (optional)


Trim the sprouts cutting off any tough stem and remove any wilted outer leaves.

Cut in half. Lay cut side down and using a chef’s knife, slice into thin pieces. I usually toss any tough stem pieces as well but it’s not necessary. Break up your bacon into bite size pieces.

Heat your fat of choice in a large saute pan or a wok. Cook over medium heat, stirring frequently until you’ve reached the desired tenderness. Salt and pepper to taste.

For a little extra something – sprinkle on a bit of apple cider or rice vinegar as it cooks.

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