Bacon-Braised Brussels Sprouts

Posted by Chef Mike Shackelford on Nov 22, 2011
Filed: Side Dish
Tagged: bacon side dish


  • 12 oz. thin-sliced bacon, cut crosswise into "lardons"
  • 2 shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2 lbs. brussels sprouts, trimmed with an X scored in the core
  • 1/2 cup dry white wine
  • Kosher salt and fresh ground black pepper
  • 3 Tbsps. unsalted butter, cold


In a large, thick-bottomed skillet, cook the bacon over med-high heat until browned (6-8 minutes). Add the brussels sprouts, salt and pepper and reduce the heat to medium and continue to cook, stirring frequently to allow the brussels sprouts to brown slowly (10-15 minutes). Add the shallots and garlic to the pan and reduce the heat to med-low; continue to sweat until tender (3-4 minutes). Add the white wine, return the heat to medium and reduce until thickened to a glaze.

Finish with cold butter. Taste the brussels for seasoning and texture.