Brussel Sprouts with Bacon and Shallots

If you look outside your window right now, your likely to see pigs flying. Hell has frozen over and I just received a million dollars from that Nigerian guy who sent me an email last week.

My husband ate Brussels sprouts. And. He. Actually. Liked. Them.

It was so shocking that I kept watching to make sure he didn’t go near the trash can to spit them out. He is NOT a veggie eater. It has taken me nearly all of these 17 years we have been together to get him to eat certain ones. I have to dice things up so small they are almost invisible just to ensure that he will eat them. I thought it was great that he liked these so much, so that I could add in another green side to our meals.

He ate his sprouts and he liked them…the taste of their bacon and shallots…(sang to the tune of Katy Perry’s ‘I Kissed a Girl and I Liked It.’)

When I made these Brussels sprouts awhile back and I loved them, I was pretty shocked. I had several people ask me if I had ever tried them with bacon and told me how great they were that way. Since bacon is probably one of my top 10 most favorite things to eat in the world, I knew I had to try them. I figured some shallots, minced onion and garlic would be a good addition to the bacon, so I threw them in too.

If you like bacon but your not sure about the sprouts, give this recipe a try and see what you think.

*For the vegetarian version, use a vegetarian bacon

**For the gluten free version, use a gluten free bacon

Brussels Sprouts with Bacon and Shallots

  • 1 pound Brussels sprouts (I used frozen, thawed)
  • 1/4 cup shallots, diced
  • 1 tablespoon olive oil
  • salt, pepper, minced onion, garlic powder, to taste
  • 1/4 – 1/2 pound bacon, chopped

Preheat oven to 400 degrees.

Put your sprouts in a medium size bowl and toss them in the olive oil.

I used minced onion and garlic powder to give them some extra flavor. You can just shake in a little according to your personal taste.

Chop up your shallot. I just did a quick rough chop on these.

Chop up your bacon. I used a half a pound. I was trying to make sure that there was more bacon flavor than sprouts.

Add the shallots and bacon into the bowl with the sprouts and give them a good stir. Then dump them all into a non stick pan.

Cook them at 400 for about 30-35 minutes. Serve.

This entry was posted in Appetizers, Bacon, Dinner, Gluten-Free, Lunch, Recipes, Sides, Snacks, Vegetables, Vegetarian. Bookmark the permalink.

8 Responses to Brussel Sprouts with Bacon and Shallots

  1. rem2rigs says:

    MMmmmm I love baby cabbages with bacon and shallots!

  2. rem2rigs says:

    Mmmmm I love baby cabbages with bacon and shallots!

  3. I don’t like brussels on their own, but have never tried them otherwise. I shall have to try something like this since I’ve heard it really helps the flavour. Thanks!

    • I didn’t like them either. In fact, I thought they were horrible! When I tried them with the blue cheese and balsamic I loved them, so I wanted to try them this way too. Someone else suggested slicing them very thin and adding garlic and lemon juice. That sounds tasty too. If my husband ate them and actually liked them…they had to be good!!

  4. Lol … that’s funny! Sounds like my husband – I’ve converted him over to many vegetables but I can’t even get him to try brussel sprouts yet! I’ll keep working on it.

  5. Donna says:

    I like brussels sprouts (try putting some balsamic vinegar in there!) BUT it’s on the list of things I’m not supposed to eat while on coumadin – too much Vitamin K.

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