Sautéed Brussels Sprouts with Bacon-Parmesan Soufflés

Recipe from

Southern Living


1 pound brussels sprouts
8 bacon slices
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Cut brussels sprouts in half lengthwise. Cook in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Separate leaves of sprouts, discarding cores.

Cook bacon in a skillet until crisp; remove bacon, reserving 1 tablespoon drippings. Crumble bacon.

Sauté sprout leaves, salt, and pepper in bacon drippings in skillet 1 minute. Arrange on serving plates; top with Bacon-Parmesan Soufflés, and sprinkle with bacon. Serve immediately.

December 1997
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