Braised Brussels Sprouts

We rarely serve Brussels Sprouts when we invite guests for dinner.  Unfortunately, it’s one of those vegetables that often provokes a “yuk!!!!” from one or more of your invited guests.   I am not surprised.  I felt the same way for many years.  In fact, the nauseating smell of cooked Brussels Sprouts often triggers the following response:  “Let’s order out!”

The situation improved when Thérèse tackled sprouts.  The first thing we (she) did was select smaller sprouts.  A touch of fresh lemon juice on firm not mushy sprouts was a huge improvement.  In fact, shaved raw Brussels Sprouts served at Batali’s Lupa was a real revelation.  In any event, I now find that properly cooked Brussels Sprouts is a welcome addition for most meals.  Try the recipe below “The Good” Nancy’s mother, Rose Shafer, and decide for yourself.

Rosie’s Braised Brussels Sprouts with Bacon & Onion


1 1/2 pounds of Brussels sprouts – trimmed and cleaned
8 slice of bacon (Benton’s bacon of course.  Go ahead and order it online.)
1 large onion diced
1 1/2 cup chicken broth


  • In a heavy skillet, brown bacon.  Remove and set aside.
  • In the same skillet, add onion and sprouts to the bacon drippings.  Cook on moderately high heat for 10 minutes, turn to brown.
  • Pour chicken broth overall and cook uncovered for 10 minutes.  Then cover and cook for 10 minutes more, until tender.
  • Crumble bacon over sprouts and serve.

If Brussels Sprouts has been a turn-off for you, you might want to give this recipe from Rosie Shafer a try.


  1. David Pinson says:

    Nancy’s Mom, Rose, is the responsible recipe contributor for this dish. Thanks to her.

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