Brussels Sprouts and Bacon

James Beard

Author and Educator

"This is one of the earliest recipes I found for sprouts, and it's a rather nice one."

–James Beard


  • 1 pound Brussels sprouts, stems and outer leaves removed
  • 6 slices thickly cut bacon
  • 1 small onion, chopped
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons vinegar


Soak the sprouts in water for 15 to 20 minutes before cooking. Boil the sprouts in an ample quantity of salted water until they are barely cooked through and still very crisp. Sauté the bacon, cut into small pieces. Remove some of the fat, add the onion, and cook just till it wilts. Add the pepper. Drain the sprouts and dry out over the heat for just a minute. Add to the bacon mixture and toss well. Add the vinegar, shake again, and transfer to a heated serving dish.


4 servings