Photo: Jonny Valiant; Styling: Deborah Williams
Total Time
36 Mins
6 servings (serving size: about 3/4 cup)

Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.

How to Make It

Step 1

Preheat broiler.

Step 2

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

Step 3

Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Ratings & Reviews

keep it simple

November 02, 2018
ok, I'll tell the truth; I didn't make this recipe, nor am I likely to.  I don't think vegetables need to hide underneath cheese, crumbs, bacon, etc.  I treat most green vegs (not leafy greens) the same:  Buy the freshest and youngest (small and bright green) vegetables I can find, wash and trim them, put them in a micro-safe bowl with maybe 1/4-1/2c of water, and nuke for 3 minutes.  This goes for brussels sprouts (preferably the size of cherries or olives), french green beans, broccoli, and asparagus).  Drain and put on a small bit (1/2-1 tsp?) butter and a minimal shake of salt, sometimes a bit of dill and/or squeeze of lemon.  The end.

buenacena's Review

July 30, 2012
I really really wanted to like this recipe, but it only proved one thing - I don't like Brussels sprouts. Seeing as it's my taste buds and not the recipe, I'm not going to give it a bad score. Just a warning to those out there who think this might be the dish that opens their eyes, hearts, and stomachs to Brussels sprouts - it's not THAT good.

AWane80's Review

January 11, 2011
Neither my husband nor I really love brussel sprouts, but we both LOVED this recipe. He keeps asking me to make it again. It wasn't the fastest recipe in the world, but it was great as leftovers too.

loves2cook4six's Review

November 05, 2010
I would have given this recipe 5 stars but I didn't make it as written. I made it vegetarian. I omitted the bacon and used lemon infused olive oil instead and much less butter and breadcrumbs. The kids loved it. Will be on the TG menu.

KarenPS's Review

November 09, 2010
I'm in the middle of making this recipe for company tonight and I just realized the recipe does not say what to do with the crumbled bacon. I assume it goes on top with the bread crumb mixture. Anyone have an answer? BTW, I'm going to use Panko Bread crumbs as I don't have a baguette on hand.

MCR2241's Review

December 15, 2010
Made this for Thanksgiving Dinner. The whole family loved it!!

carolfitz's Review

December 05, 2010
Made to recipe except subsituted panko for fresh bread crumbs. (Magazine left off the step adding the bacon to the sauteed crumbs but I see they've corrected the online version.) Great side, served with CL's herb-roast chicken and rosemary-mashed sweet potatoes. Worthy of a holiday dinner & looked just like the picture.

anneinpdx's Review

October 27, 2010
My husband is the brussel sprouts fan in our house and he loved this recipe. And has asked that I put it in the "rotation" and make it often. I made this with the Ginger Soy chicken thighs with scallion rice and it was a great meal. We'll do this again.

KateLeBlanc's Review

April 24, 2011

chefmata's Review

May 08, 2012
Love it !!!! Mmmm