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Johnson Estate Winery

Brussels Sprouts with Bacon, Garlic, and Shallots

Brussels Sprouts with Bacon, Garlic, and Shallots
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
Infinitely variable, depending on your preferences in the allium family - this recipe is from MyRecipe - by David Bonone. Other recipes roast the brussels sprouts in the oven for a similar result.
  • 6-12 slices of good quality bacon or pancetta
  • 4-8 cloves of sliced garlic
  • 1/2-1 cup of sliced shallots or red onion
  • 1.5-2 lbs of Brussels sprouts
  • 3/4-1 cup of chicken or vegetable broth
  • salt and pepper
  • fresh or dried thyme

Cut bacon into small pieces and sauté until lightly brown. Remove bacon and excess grease from the pan (perhaps add olive oil if cooking pancetta).

Lightly sauté shallots, onions, and lastly garlic until lightly brown. Remove from pan and sauté the Brussels sprouts for about 4 minutes.

Add broth, bacon and onion mixture and simmer about ten minutes until the sprouts are tender. Season with salt, pepper, and thyme and if you like, a squeeze of lemon. Serve hot.


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