This recipe is quick and easy for rushed dinners, as long as the bacon is cooked ahead of time. It’s a delicious last-minute meal.  Yes, I’m using bacon, which ends up being mostly a garnish to add a little kick of flavor. It may be the only way to get your family to eat Brussels sprouts.  That sure was the case in this household!


1 package/bag/stalk (appx 1 pound) brussels sprouts, trimmed and halved

2 tbsp dried onion

3-4 slices of uncured bacon, fried crisp, crumbled and drained in paper towel

t tbsp grass-fed butter

olive oil

garlic powder to taste

salt and pepper


Add butter to skillet (iron is preferred). Coat pan. Add brussels sprout halves, face down in medium heat for initial braising. Add onion chips. Let them sizzle for about a minute; check for light browning.  When slightly browned drizzle olive oil to keep moist and start moving them in the pan to keep them from burning. Add a sprinkle of garlic powder, the bacon crumbles, salt and pepper to taste. When light browning marks appear on the curved sides of the sprouts remove to serving dish.

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