Bacon and Brussels

Given our namesake, it is only appropriate that we share our favorite brussels recipes with you. Brussels sprouts are a staple in our house and offer rich nutritional value as well as delicious nutty flavor that both vegans and omnivores are sure to love. Jess prefers her brussels sprouts with a hint of lemon and a spicy kick, while Nikki prepares hers with every carnivore’s favorite: bacon. But even if we’re pressed for time during a busy work week, brussels sprouts can still be a quick and healthy side dish. Just drizzle the brussels with a little olive oil and salt and pop them in the oven (at 400 degrees) for 35-40 minutes. If you’re in the mood for something a little more adventurous, click the Read More link below to check out our favorite preparations of this hearty vegetable.


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Click the link below to read about our favorite ways to prepare Brussels!



  • 1 pound brussels sprouts
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • juice from 1/2 lemon


Preheat your oven to 400. Cut the stems off of the brussels sprouts and slice in half. Some of the leaves will fall off, that’s the best part! I peel off some extra leaves from each sprout; they get really crispy and yummy after they bake. 


Place the brussels sprouts in a medium bowl and toss with 1 1/2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/2 teaspoon cayenne pepper. If you’re sensitive to spice I would recommend reducing the amount of cayenne to 1/4 teaspoon; these get pretty spicy!


Brush a baking sheet lightly with oil and pour the sprouts on. I try to get them to face with the white part down for the most part, that way they brown really well. Cook for 20 minutes.


Remove the brussels sprouts from the oven and toss them around. Try to get them flipped over as best as you can. They should be starting to look pretty brown and crispy. Yum! Place them back in the oven and allow them to cook for about 15 more minutes. This really depends on how crispy and cooked you want your brussels sprouts to be. I like mine very browned! 

After they’ve cooked, place your brussels sprouts back in the mixing bowl. Squeeze your 1/2 lemon over the brussels sprouts and toss. Ready to serve!

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This brussels sprout recipe has only four ingredients and is easy enough for any cook to tackle. Also, there are many different variations to this recipe. For example, I used red onions this time but often substitute shallots instead. The options are endless! It should also be noted that we are huge garlic lovers at our house, so feel free to decrease the amount of garlic (one clove instead of three, for instance) if you are not such a big fan! Follow along below for a simple, tasty take on a fall vegetable favorite.



  • 1 pound brussels sprouts
  • 1/2 large red onion, chopped
  • 2-3 garlic cloves, minced
  • 6 strips bacon

Any recipe with so few ingredients is usually guaranteed to be easy yet delicious! This one concentrates on the super star of this dish- the brussels, while still adding some other simple, flavorful elements to the dish.
Let’s get started!

First, you will need to clean the brussels sprouts. After they have been washed thoroughly, trim the bottoms and slice each sprout in half from top to bottom. 


Once all the veggies are prepped, it’s time to get the bacon started. Cook the bacon over medium heat, reserving the fat and being careful not to burn the bacon. Set cooked bacon aside.


Measure out about 2-3 tablespoons of the bacon fat, discarding the rest. Every time I make this, my bacon-obsessed boyfriend always tries to convince me to use more of the fat, but I have to resist. It certainly brings a decadent, rich flavor to the brussels but the amount can be adjusted depending on your preference.


Transfer the onions to the bacon fat, cooking on medium heat until translucent. Add the garlic and cook for about another minute, careful as to not burn the garlic. 


Add the brussels sprouts to the pan and coat well with the bacon fat. Cover and cook for about 8 minutes, stirring and flipping brussels occasionally to ensure an even cook on both sides. Meanwhile, chop the reserved cooked bacon. Once the brussels sprouts have started to brown, remove from the pan along with the onions and garlic. Toss with bacon and serve- yum!




One thought on “Bacon and Brussels

  1. Pingback: Super Snacks: Vegan Spinach Artichoke Dip | Bacon and Brussels

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