Best-Ever Brussels Sprouts



4 to 6 servings



1-1/4 lb. fresh brussels sprouts
1 tbsp. olive oil
1 tbsp. unsalted butter
1/2 lb. lean slab bacon, rind removed, cut into 1/4-inch dices
3 carrots, scraped and diced
2 tsp. snipped green onion tops or


Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts lengthwise; cut into strips. Heat oil and butter together in a heavy pot. Add bacon; cook over medium-low heat until it renders the fat and turns golden, about 5 minutes. If desired, drain some fat. (If you can't find lean slab bacon, cut down on the quantity of bacon and drain off most of the drippings.) Add carrots and stir to coat with fat. Cook, stirring often, until carrots begin to soften, about 5 minutes. Add sliced sprouts; toss well. Cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with onion tops and serve.

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1 Recipe Reviews


conhartke reviewed Best-Ever Brussels Sprouts on February 11, 2009

We loved this -- it was simple, FAST, and healthy! I love all the cheesy recipes, but sometimes simpler is better! We'll definitely have this often. BTW, no chives on top -- didn't have any.