Growing up in the American south, Brussels sprouts were a staple at our dining table. As a child, I hated them. They were bad, bitter, and boring. As an adult, I’ve learned they can be fun, flavorful, and a total family favorite–if cooked properly. My favorite Brussels sprouts recipe includes bacon, a balsamic vinaigrette, and Parmesan cheese. Here’s how to cook Brussels sprouts with bacon.

This roasted Brussels sprouts recipe has quickly become a family favorite. We serve them when we make a fancy steak dinner at home or rotisserie chicken. They also pair well with mac and cheese. This is a popular holiday dish in our family and it is served every Thanksgiving, Christmas, and Easter.

Brussels Sprouts vs. Brussel Sprouts

I’ve long wondered the correct spelling of the word. Brussels sprouts are part of the cabbage family and originally from the Mediterranean climate. The little sprouts were harvested and moved to northern Europe in the late 12th and early 13th century, where they were planted in the lowland countries (today’s Belgium and the Netherlands).

The vegetable became quite plentiful and very popular in central Belgium and were named after the capital: Brussels. So the correct spelling of the name is actually Brussels sprouts, not Brussel sprouts. However, in recent years, both spellings have been recognized.

How to Cook Brussels Sprouts with Bacon

Over the years, I’ve experimented with lots of different ways of roasting Brussels sprouts and cooking them other ways. I’ve found this multi-step process results in the most tender and most flavorful sprouts possible.

Prepping the Brussels Sprouts

Slice the Brussels sprouts in half length-wise. Blanche them by briefly adding them to boiling salted water until they are just cooked and still firm. Then plunge them into a cool ice bath to stop the cooking process.

You may lose a few Brussels sprouts leaves in the blanching process. Discard them. Once cool, dry the Brussels sprouts with paper towels.

Cooking Brussels Sprouts

Now, add a thin layer of peanut or corn oil to an oven-safe saute pan and heat over medium-high until the oil is hot. Take care not to smoke the oil. Place the Brussels sprouts in the oil with the cut side down. Cook them until brown. Lightly sprinkle with salt & pepper. Finish the Brussels sprouts by adding about 2 tablespoons of butter to the pan. Shake the Brussels sprouts. Now finish your roasted Brussels sprouts in the oven for a few minutes.

If you have more Brussels sprouts than can fit in the saute pan at one time, repeat the above process with the remaining sprouts.

Making the Balsamic Vinaigrette

In many fine restaurants, Brussels sprouts are severed with a balsamic reduction. I’ve found a simple balsamic vinaigrette works just as well in half the time.

To make the balsamic vinaigrette, simply whisk the balsamic vinegar, olive oil, Dijon mustard, and honey together in a large mixing bowl. Add a little sea salt and pepper to taste.

Serving Brussels Sprouts and Bacon

Place the Brussels sprouts on a large serving plate and then drizzle liberally with the balsamic vinaigrette. Sprinkle crumbled pieces of bacon on the top.

For an additional gluttonous and delicious touch, you can finish by shaving fresh Parmigiano Reggiano cheese on top. I recommend shaving curls of the cheese off a block using a paring knife. Do not grate the Parmesan cheese because the smaller pieces will melt and glob together.