Brussel Sprouts

I never used to like brussel sprouts, but everything’s better with bacon. Plus, I think it has something to do with the fact that they’re not real crunchy.

Brussel Sprouts


  • Brussel sprouts (1 ½ lbs)
  • Garlic, minced (at least 2 tbsp)
  • Bacon, crispy and diced (at least 1/2 lb)
  • Butter (4 or 5 tsps)
  • White wine (few tbsps, optional)
  • Chicken broth (approx. ½ C)


Rinse brussel sprouts and remove outer leaves if they look a little tattered or trim off bottoms just a little if they're nasty looking. Melt butter in a pan on medium heat.
Add brussel sprouts to pan and cook until they just begin to brown slightly, stirring occasionally.
Add garlic, stir and cook for another 3 or 4 minutes.
Add chicken broth and wine, if using. Cover, reduce to low and simmer for another 20 minutes or until tender.
Add bacon, cook for another 2 minutes, stir and serve. Enjoy!

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