Brussels Sprouts I Swear You’ll Like

Prep Time: 10 minutes

Total Time: 30 minutes

Number of servings: 2

Per Serving 260 calories

Fat 14 g

Carbs 26 g

Protein 14 g


You know all the veggies that little kids will spit out? I've always loved them all (except for green bell peppers, I still pretty much hate them.) Over the years, I've devised a few sneaky ways to get my friends to eat things they thought they hated.

Brussels sprouts were one thing my sweetie pretty well refused to eat until a couple of years ago, when a friend served them in a confit with duck fat. He loved them! This is my attempt to do something sort of similar in a skillet with a fat that's just as tasty, but much easier to obtain.


  • 1 pound brussels sprouts
  • 1 small onion, slivered
  • 2 slices bacon
  • 1/2 tsp salt
  • 1 cup beef stock
  • black pepper


  1. Wash and clean your sprouts by slicing off the end, and removing any outer leaves that come off easily. Slice each one lengthwise in quarters.
  2. Cut your onion in half and remove the root. Now slice it about 1/4" thick longitudinally (or however you want to, really, but this way it distributes nicely through the dish.)
  3. In a large skillet, fry your bacon, and then remove it from the pan, setting it aside. Dump the onions in the hot grease, and stir them well. Keep an eye on them while they cook. You want them nearly brown and getting sticky.
  4. Add the brussels sprouts and stirl well to coat them evenly. Cook for a few minutes, then add the broth and seasoning. Cook until the broth is about halfway reduced, then cover and reduce heat. It's done when the sprouts are very tender, but not disintegrating. Crumble the bacon back into the pan.

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