Brussels Sprouts with Bacon

Getty Images

Holiday Food Blog: Annie's Famous Brussels Sprouts

November 19, 2019

We have a faithful 94.1 The Sound listener who recently had her whole family together and celebrated an early Thanksgiving. She shared her famous vegetable recipe with V’s Holiday Food Blog!

“I'm known for my Brussels Sprouts. I have to make them for my family very often and am asked for family functions to bring them. I do a steamed option or roasted. For this I roasted them. Cut them in half. Tossed them with avocado oil, salt, pepper and my secret ingredient-powdered chicken bouillon. I sautéed the onion and bacon together, tossed that all together with whole garlic cloves just roughly chopped so they were still close to whole in size. Lay them cut side down on roasted at 450 degrees for 15 minutes so it was extra crispy then topped with shredded parmesan cheese and put it back in until the cheese is nice and crispy. That was the thing everyone raved about. No recipes. All just winging it.”

This is an TERRIFIC recipe.  Thank you Annie so much for sharing with us!

Now I love “winging it” with recipes, but my husband needs a recipe in hand to follow. So I figured out some amounts and created a recipe that I think is very close to what Annie would have used:

  • 2T Avocado Oil (or Olive Oil)
  • ¼ tsp each Salt & Pepper
  • ½ tsp powered Chicken Bouillon
  • 1 onion chopped (I used a medium sized sweet onion because that’s the kind I prefer)
  • 12-15 Sprouts (it will depend on how many people you are serving, there were just the 2 of us)
  • 2 slices Bacon (EVERYTHING is better with bacon)
  • 8 cloves Garlic roughly cut
  • ¼ C shredded parmesan cheese

Sauté onion and bacon together until soft then I added the garlic and tossed them together for a few minutes to meld the flavors. Bake at 450 degrees for 15 minutes. Sprinkle on the cheese and bake for just a few minutes more until cheese is melted and crispy.

If you want to see some other yummy side dish options I have this link to kitchen tips I receive.

Don’t forget to send YOUR family recipes and stories and photos to share to: