Brussels Sprouts with Bacon and Cream

This recipe for Brussels sprouts with bacon and cream will convert even the vegetable haters in your family.  It is so delicious: full of flavor from the bacon and the caramelization of the sprouts.  

Brussels sprouts can be a challenge to grow, but you can harvest them through much of the winter, which makes them worth the trouble.

This recipe is the reason I planted them in my garden.


8 slices of bacon

2 lbs of brussels sprouts, trimmed and cut in half

3/4  cup of heavy cream

3/4 cup chicken stock or broth

1/2 t. salt

1/4 t. pepper


  1.  Cook the bacon in a heavy skillet until crisp.  Remove to paper towels to drain.  Leave at least 3 tablespoons of dripping in the skillet.
  2. Turn up the heat until almost smoking, and add the cut sprouts.  You want to them to brown and caramelize.  Stir while they cook, about 5 minutes.
  3. Add the broth, salt and pepper, and reduce the heat.  Cover to let them soften for about 2 minutes.
  4. Remove the cover once they are tender (poke them to check), and add the whipping cream.  Let the cream reduce and thicken, and keep stirring.  They should not look “creamy”.
  5. Crumble the bacon on top and serve.



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