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Brussels Sprouts Blog Post

Sauteed Brussels Sprouts with Bacon and Onions Recipe


Ingredient Checklist

  • 2 ½ pounds Brussels sprouts, trimmed

  • 4 slices bacon, cut into 1-inch pieces

  • 1 tablespoon extra-virgin olive oil

  • 1 large onion, diced

  • 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided

  • 1 teaspoon salt

  • Freshly ground pepper to taste

  • 2 teaspoons lemon juice (optional)


Instructions Checklist

  • Step 1 Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

  • Step 2 Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

  • Step 3 Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Brussels Sprouts Fun Facts

  1. Brussels sprouts are named after Brussels, Belgium.

  2. Brussels sprouts were introduced to North America by French colonists in 18th-Century Louisiana.

  3. You can tell when Brussels sprouts have been overcooked when they start to emit a sulfur-like smell.

  4. You can carve an X into the bottom of a brussels sprout’s stem before steaming it to help it cook more evenly.

  5. After cooling down, steam-cooked Brussels sprouts can be stored for up to a year in a freezer.

  6. Brussels sprouts lit up a Christmas tree in London in 2013.

  7. California produces more Brussels sprouts than any other state in the US.

  8. Brussels sprouts range from the size of marbles to the size of golf balls.

  9. The sulfurophane in Brussels sprouts lowers the risk of cancer.

  10. The US produces 70 million pounds of Brussels sprouts a year.


  1. Sautéed Brussels Sprouts with Bacon & Onions. (2016, June 3). EatingWell.

  2. Team, B. V. T. (2022, July 1). Brussels Sprouts: 25 Fun and Surprising Facts. Hitchcock Farms.

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