Bacon-tossed Brussels Sprouts

Serves 10


  • 5 pints brussel sprouts
  • 12 slices thickly cut bacon, cut into small pieces
  • 1 small onion, chopped
  • 3-4 Tbs white wine vinegar
  • 1 tablespoon butter
  • Salt and pepper to taste


Brussel sprouts

  1. Peel the brussel sprouts of any old or yellowed leaves
  2. Cut off the stems and rinse
  3. Steam or boil the sprouts in salted water until tender but still slightly crunchy (about 10 minutes)
  4. Drain the brussel sprouts
  5. Place them in an ice water bath to stop the cooking


  1. Sauté the bacon over medium heat until it begins to crisp (about 5 minutes)
  2. Remove some of the rendered fat
  3. Add the onion and sauté until it begins to wilt
  4. Add the pepper


  1. Add the sprouts to the bacon mixture
  2. Toss well. Add the vinegar and butter, stir and season
  3. Serve immediately.