I have been serving a version of this for years to great reviews (and demands for the recipe!) but use turkey bacon and a bit of EVOO instead. Mine didn't include the shallots but I'll definitely add them next time. If you have leftovers, for another meal, serve these brussell sprouts over thin spaghetti noodles along with some pan fried or grilled chicken or turkey breast cut into bite size pieces. Drizzle with EVOO and some grated parmesan cheese and of course some warm crusty French bread. Can follow the same recipe with broccoli too and later serve over spaghetti noodles as well. YUM!
Brussels Sprouts with Bacon, Garlic, and Shallots
DonATLANTA Posted: 11/15/11
AllysonKorb Posted: 11/25/11
Everyone loved these- even those who "hated" brussel sprouts!
carolsuich Posted: 11/28/11
Our family loves this reciepe and we have been making for three years. I have read some of the othe rreviews and the key to flavor is to carmelize, so your oven is not hot enough, if you put too many on the pan, like trying to double the receipe , it will take longer to carmelize, and i add the shallots with the breussels as my family likes them done sooner, I also quarter the sprouts. Watch carefully once they start to carmelize, they can go quickly to burn! This was the receipe that got the younf kids to eat Brussels.
SeattleSheri Posted: 12/22/11
I made this for Thanksgiving and it was great!!! Even those that don't typically like Brussels sprouts gave it a try! I couldn't get enough of it! I actually crave this recipe! Bacon definitely compliments Brussels sprouts very well!
lynnyburg Posted: 01/24/12
Truthfully my boyfriend and I had never tried brussel sprouts before. This recipe was awesome! We didn't have any shallots on hand so we just used yellow union instead and only made half of a batch. We also substituted garlic cloves for some jarred minced garlic. Will make again.
annamarbella Posted: 01/22/12
This recipe is delicious, doesn't require too many ingredients and is quick to make! I had never tasted brussel sprouts and this recipe has ensured that I will eat them for the rest of my life. The only change I made was to add smoked bacon - I think it's a matter of what your preferences are. I agree with previous posters - it is very important to let the brussel sprouts brown a little, this gives them a great taste. Again, a great tasting recipe that doesn't take too much time to make.
Donna4249 Posted: 09/20/12
RobynPuff79 Posted: 11/15/12
I have HATED sprouts since I was a kid (I hadn't been brave enough to try them in years) and my husband despises them, as well, but after finding this recipe I was brave and I bought some. Lo & behold, we BOTH (even after my husband swore he wouldn't have any) really enjoyed the sprouts! I didn't use bacon because I didn't have any on hand, so I sauteed the sprouts & shallots in olive oil before adding the garlic (from a jar) and chicken broth. I also added a dash of red pepper. Next time I plan to add Baco Bits. Like some previous reviewers, I let the sprouts brown a bit. I wish all sprouts tasted this good!
racingchef Posted: 04/25/13
This is delicious! I do not need to look any further for a good Brussel Sprouts recipe. This is it!!
IzzyBizzy Posted: 01/25/13
I have never cooked Brussels sprouts before and I have only eaten them once and really didn't like them. However, we get tired of the same old veggies we serve so I bought the sprouts on a whim and found this recipe. I am so glad I bought the sprouts! These are fantastic. Followed the recipe exactly but cut it in half. I can't wait to make these again.
Coop62 Posted: 01/17/14
These were so delicious! I served them for Christmas dinner and guests who normally said they didn't like Brussels Sprouts (politely) tried these, then went back for seconds! YUM! So easy to prepare too. If you want to add some variety to your veggie rotation, try these - you will not be disappointed.
afieldmsd Posted: 09/17/13
Have made this many times and its always a hit. Use a big pan!
veryslowcook Posted: 08/26/13
Easy & delicious. Bacon makes everything better. Used red onion instead of shallots. I let the brussels sprouts brown before adding the garlic, which takes more than the 4 mins recommended in the recipe.