Brussels Sprouts with Bacon and Cream | PCC Natural Markets

Brussels Sprouts with Bacon and Cream

Shopper recipe | Submitted by Lara Alexander

Serves: 2 to 4

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Think you don't like Brussels sprouts? Think again when they're cooked al dente with bacon and cream.



Rinse sprouts and trim the ends, allowing the outer layer of dark green or blemished leaves to fall away easily. Pull off any remaining leaves that don't look beautiful and bright green. Cut sprouts in quarters.

Heat a sauté pan over medium-high heat. Cook bacon until crispy, 7 to 10 minutes. Remove bacon and set aside.

Add shallots and quartered Brussels sprouts to the pan. Cook for 10 to 12 minutes, stirring frequently. Sprinkle with salt and pepper. The sprouts should have a consistency that submits itself easily to chewing, while still maintaining its integrity.

Reduce the heat to medium-low. Add cream or half-and-half to the pan and stir to coat. Roughly chop bacon while the cream is heating through.

Before serving, taste for salt and pepper and adjust if necessary. Sprinkle sprouts with chopped bacon; serve warm.

More about: bacon, Brussels sprouts, cream


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