Lolly’s Favorite Brussels Sprouts

I’ve said before that my sister Lolly is the food connoisseur of the family, and when she makes something for dinner, she means it. I give her 100% credit for turning me from a brussels-sprout skeptic into a make-brussels-sprouts-3-times-a-week kind of gal. This brussels sprouts recipe is not only exceptionally delicious but can be made in 15-20 minutes and pairs wonderfully as a side with most everything.

Total time: 20 min

Servings: 6-8


  • 1 lb brussels sprouts, core trimmed and cut in half
  • 6 slices of bacon, fried, grease reserved
  • 1 lemon, cut in half
  • salt and pepper to taste
  • parmesan cheese to taste
  • balsamic glaze to taste (optional)

Step 1. In a large frying pan, chop and saute bacon over medium heat until crispy and fat is rendered. The easiest way I’ve found is to use clean kitchen shears to cut my bacon into pieces.

Step 2. Remove the bacon. Lay the halved brussels sprouts cut side down in the bacon drippings in an even layer. Since I wanted to keep the drippings in the pan, I used a mini fine mesh strainer to scoop everything out.

Step 3. Cover and cook over medium-low heat for about 8 minutes. I get asked about my Caraway frying pan quite a bit. It’s beautiful, non-toxic, and non-stick.

Step 4. Remove the cover to check the carmelization and tenderness of the sprouts. Add salt and pepper, the squeezed lemon, parmesan cheese, and bacon back into the pan (save a bit of bacon for the garnish).

Step 5. Transfer the brussles sprouts to a pretty dish and sprinkle crumbled bacon over the sprouts Drizzle with a squeeze of the best ever balsamic glaze. My kids also like to eat these with a little bit of lemon pepper sprinkled on top.

Step 6. Make this for everyone you know! Lolly came to my house and made these for me, and I asked her to move in with me after the first bite.

Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Click this link, and I’ll email you a copy!



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