Braised Brussels Sprouts in Bacon and Shallots

by on March 9, 2010

Update: Click here for more fabulous Brussels Sprouts Recipes

I think by now we’ve established that we like brussels sprouts.  Between the balsamic roasted brussels sprouts recipe and the baked brussels sprouts with parmesan we have converted more than a few doubters to joys of this little cabbage-esque vegetable. It is one of our favorite rough-ages and over the years we’ve come up with recipes that allow these little bundles of goodness to shine and be enjoyed by many.  Recently we’ve been preparing it in a way which makes everything better.  Braised with bacon.

This is a super simple recipe for braising brussels sprouts.  Saute up a bit of bacon then add some chopped shallots for sweetness. After they have cooked and sweetened up a but, add in the green balls of joy, a bit of broth (we usually use chicken broth but feel free to use whatever kind you like or have on hand) and some soy sauce for seasoning and umami. Cover and braise until tender.  Easy and delicious.

The savory and slightly salty bite of the bacon combined with the tender sweet brussels sprouts is divine. Particularly with the added sweetness of the shallots and the “tying-in” element of the soy sauce. The ingredients and technique are so simple it is hard not to love it.  Especially because of the bacon, since we all know that bacon makes everything better.  Now if our garden brussels sprouts would just start producing some for us to eat so we wouldn’t have to go out and buy them.

above: render bacon fat then add shallots

Add soy sauce and broth, then braise brussels sprouts in liquid

Update: Click here for complete list of delicious Brussels Sprouts Recipes.

Braised Brussels Sprouts with Bacon Recipe

Yield: 4 as a side dish

Cook Time: 30 minutes

Ingredients:

  • 1 lb brussels sprouts, washed, cut in half (or quarters as long as they are about same size)
  • 3 slices bacon (about 100g), cut into small pieces
  • 2 T minced Shallots (about 2 medium shallots)
  • 1 T Soy Sauce
  • 1/4 c broth

Directions:

  1. Heat pan on medium heat then add bacon. Fry up till bacon has rendered a good amount of the fat, about 5-10 minutes. Add shallots. Stir shallots well into the bacon, fry shallots till they become fragrant and soft, but not burnt.
  2. Add brussels sprouts to the pan then add soy sauce and broth. Stir evenly.
  3. Cover, and turn heat to low and allow brussels spouts to slowly braise in the liquid for about 15-20 minutes, or until the brussels sprouts are tender.
Recipe Source: WhiteOnRiceCouple.com.

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{ 41 comments… read them below or add one }

1 Jessica @ How Sweet March 9, 2010 at 4:01 am

Have made it with bacon, but never added shallots. Looks absolutely delicious! Maybe would trick me into liking veggies. :)

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2 Manggy March 9, 2010 at 4:25 am

I love how some of the leaves detach and look as pretty as petals. I know, not adjectives or imagery many people associate with Brussels Sprouts, but it’s all about the marketing eh? And these shots would pretty much be the money shots of the whole campaign.

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3 Dave @ SeasonedNoob March 9, 2010 at 5:29 am

I love bacon with brussel sprouts! I’ve never tried it with soy sauce though, I’ll have to give that a shot the next time.

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4 joey March 9, 2010 at 6:43 am

I LOVE Brussels sprouts…it’s my favorite vegetable! Bacon is definitely a classic pairing for it :) This looks fantastic!

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5 Nicole Spasiano March 9, 2010 at 7:01 am

I ‘ve made the parmesan dish and it was great. I’m sure bacon is just as good as cheese. hmmm bacon, oh yeah brussels sprouts too!

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6 merry jennifer March 9, 2010 at 8:46 am

I fell in love with Brussels last year after believing I hated them for the first 30+ years of my life. Turns out, I had just never eaten them prepared well. I usually saute them, sometimes with bacon. I’ll definitely be trying this recipe — love the addition of the shallots and soy sauce. Sounds perfect.

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7 A Canadian Foodie March 9, 2010 at 9:20 am

Well… I really enjoy brussels sprouts, but maybe this will be the way to get my husband to eat them. Everything goes better with bacon, right? Beautiful shots, as always – but I LOVE the one with the folded cloth disappearing under the gorgeous copper colander. That shot alone would make a BS hater into one willing to give them a try! :)
Valerie

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8 Small Burst March 9, 2010 at 9:47 am

Bacon makes everything better! I do love brussels sprouts so add bacon-divine….

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9 michelle @ blissful musings March 9, 2010 at 10:36 am

I like eating Brussels sprouts but have not yet tried making them myself. I think I’m going to try one of these recipes. No idea how to choose though!

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10 Delia March 9, 2010 at 10:52 am

You have combines a few of my favorite things, shallots, bacon and brussels sprouts! I can’t wait to try this one! I’m downright giddy!

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11 Anne March 9, 2010 at 1:53 pm

These look delicious…I never thought of adding soy sauce but will definitely give it a try! Can’t wait to see the brussels sprouts from your garden. Hope you’re well:).

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12 Jessica March 9, 2010 at 3:18 pm

What is it about bacon and Brussels sprouts that goes so well together? It’s a favorite combination of mine. I like the idea of throwing in a little soy sauce, which I expect givesthe dish a little more complexity than straight salt. I’d be tempted to add a pinch of sugar too.

I think I’m going to have to pick up some Brussels sprouts on my way home today …

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13 White on Rice Couple March 10, 2010 at 8:03 am

Jessica- the soy sauce is great because it adds great umami to the dish

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14 Claudia March 9, 2010 at 4:08 pm

Man oh man, pork belly prices must be doing well. Seems like bacon’s going into everything lately, but who can argue with that? My husband loves his brussels sprouts, so I like to try different ways of cooking them, so the rest of us can enjoy them as well. This sounds like a winner.

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15 Kendra Bonnett March 10, 2010 at 12:47 am

Ohhhhh, thank you for this article and recipe. I too love brussels sprouts and am always delighted to have a new way to prepare them. I’m a huge fan of the roasted balsamic version too. You’re blog is wonderful. I’m so happy to fall upon it. And your photography is some of the best I’ve seen on a blog. It’s a work of art.

Food and stories go hand in hand, which is why food writing is such a popular vocation. As a partner over on Women’s Memoirs, I’d love to invite you to participate in our first writing competition. All it takes is a recipe and a story. You (and your readers) will find details here: http://womensmemoirs.com/contests/

Thanks again for your work.

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16 Tamar@StarvingofftheLand March 10, 2010 at 5:53 am

It was a recipe very similar to this that made my husband decide he liked Brussels sprouts, after all. I think this proves one of my essential cooking maxims: everything’s better with preserved pork products.

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17 White on Rice Couple March 10, 2010 at 7:51 am

Tamar- Word to live by !: “…everything’s better with preserved pork products” .

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18 Oi March 10, 2010 at 7:37 am

mmmm. This is how I have my brussel sprouts too. I have tried the same recipe and added mushrooms as well. Needless to say with mushrooms, you do not have to add as much water as the mushrooms would absorb them all. But equally yummy. I used to hear the kids on TV groan about how they hated eating brussel sprouts, but I guess they never had it prepared with bacon! I love this recipe.

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19 White on Rice Couple March 10, 2010 at 7:54 am

Oi- wow! mushrooms, what a great idea. That would be totally equally yummy.

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20 Deanna B March 10, 2010 at 8:51 am

I love brussel sprouts! The last time I made them like this though they had a splash of cream instead of soy sauce. Both of which should probably stop soon since So Cal’s summer starts in a week.

Speaking of not so healthy foods, I made your carmelized pork belly as part of my showoffy foods served for the Oscars. Instead of the traditional bahn mi I served it as a lettuce wrap with the traditional accompaniments. They were a huge hit so thanks for making me look good!

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21 Brendan March 10, 2010 at 2:20 pm

Coincidence? We were actually going to try Michael Symon’s fried brussel sprouts recipe last night but after picking up the rest of the necessary ingredients we realized that our sprouts had gone nasty. Turns out, you can’t hold on to brussel sprouts for two weeks before cooking them. These look really really good, by the way.

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22 Tokyo Terrace March 10, 2010 at 3:29 pm

Looks great! I love that ingredients are simple and few but add a huge punch of flavor. Just lovely!

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23 Pam March 11, 2010 at 6:59 am

I just lately started eating brussel sprouts and didn’t know what I was missing. They are delicious! Your recipe looks great, especially with the bacon and mushrooms. Thanks for a great recipe!

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24 Mai@FlavorBoulevard March 11, 2010 at 10:23 am

This sounds easy enough for a beginning cook like me. Do you think bacon bits can be substituted by spam bits or Chinese sausage bits?

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25 White on Rice Couple March 11, 2010 at 1:27 pm

Mai- what a great idea, spam or chinese sausage! Let us know how it turns out.

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26 maria March 11, 2010 at 6:59 pm

Brussel sprouts alway get a bad rap, but I love them! Great way to jazz them up!

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27 LoveFeast Table March 11, 2010 at 7:36 pm

This recipe looks good, but I’m not sure any brussel recipe can stand up to Momofuku’s Brussel Sprouts! Have you had them? Seen the recipe? Totally worth trying!

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28 White on Rice Couple March 13, 2010 at 7:56 am

LoveFeastTable- no, we haven’t seen the recipe. But we’ll go search it out, thanks!

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29 jo March 12, 2010 at 5:48 am

Even if I don’t like brussell sprouts I would say yes to this dish! Delicious.

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30 Divina March 12, 2010 at 7:22 pm

Hope to find some brussel sprouts soon. I can’t wait to taste them again most especially after seeing this recipe. The photos are gorgeous.

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31 Hannah March 16, 2010 at 9:18 pm

Yumm! I can’t wait to try this recipe! I love brussel sprouts!

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32 Sarah March 17, 2010 at 8:29 am

This picture makes this dish look mouth watering. I just joined your new blog forum that is amazing. Thanks for creating such a great site!

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33 J2Kfm (Malaysian Food Blog) March 30, 2010 at 7:15 am

Seriously I do not know why many hate this harmless green to its demise.
I like their crunch, and the nutritional values they pack.
Though usually we have them stir-fried or boiled as it is.

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34 Dorach April 2, 2010 at 10:07 pm

This is yummy. I’ve cooked this twice. It’s like getting to know another dimension of brussel sprouts :-)

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35 Rabbittrick August 18, 2010 at 8:20 pm

Such terribly gorgeous foods – I tried brussel sprouts once, and fortune smiled on me that day because I tried it at a great restaurant and I’ve fallen in love with brussel sprouts ever since. I can’t wait to try these babies at home!

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36 Pam March 20, 2011 at 6:22 pm

I like them best when they brown a bit once the liquid boils away!

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37 Mark November 12, 2011 at 12:59 pm

I use balsamic vinegar instead of the soy and then make a basalmic reduction to drizzle over the brussel sprouts just before serving. Out of this world flavor!

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38 Michelle November 28, 2011 at 2:53 pm

This looks amazing, and I’m hoping to make it for an upcoming dinner party. Can you tell me how many people the recipe serves?

Thanks!

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39 White on Rice Couple November 28, 2011 at 3:15 pm

Hi Michelle,
This should serve approx. 4 as a side dish. In general for vegetable sides, you can figure a 1/4 lb per person. Hope you have a great party!

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40 Michelle November 28, 2011 at 3:17 pm

Wonderful! Thanks so much : ) I’m looking forward to it!

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41 Amanda November 22, 2012 at 10:59 pm

This is my favorite brussels sprouts recipe. I’ve made it several times and it’s something I crave! Thank you both for sharing it with the world because it’s so amazing. :)

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