Brussels Sprouts with Bacon

These are the bacon-laden brussels sprouts that chef Anthony Bourdain served at Thanksgiving, but you needn't wait until the holidays to make this flavor-packed dish.

Total Time:
45 mins
8 servings


  • 3/4 pound meaty slab bacon, sliced 1-inch thick and diced

  • 1/4 cup plus 1/3 cup water, divided

  • 2 pounds brussels sprouts, trimmed and halved

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 1 1/2 tablespoons fresh lemon juice


  1. In a very large skillet, combine the bacon with 1/4 cup of water and bring to a simmer. Cook over moderately high heat, stirring occasionally, until the fat is rendered and the diced bacon is browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

  2. Pour off all but 3 tablespoons of fat from the skillet. Add the brussels sprouts and season generously with salt. Cook over moderate heat, stirring occasionally, until browned, about 10 minutes. Add 1/3 cup of water and cook, stirring occasionally, until the brussels sprouts are tender, 8 to 10 minutes. Add the browned bacon, butter, and lemon juice; cook, tossing, until hot, about 3 minutes. Season with salt and pepper and serve.

    Brussels Sprouts with Bacon
    Bobby Fisher
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