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Bacon-Mushroom Brussels Sprouts

 Bacon-Mushroom Brussels Sprouts
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. —Tangee Zayas-Thaler Silver Lake, Ohio
2-3 ServingsPrep: 15 min. Cook: 20 min.


  • 2 cups brussels sprouts, halved
  • 3 bacon strips, cut into 1/2-inch pieces
  • 1/2 cup finely chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Place brussels sprouts in a saucepan; cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 8 minutes or until
  • crisp-tender. Drain and keep warm.
  • In a skillet, cook bacon over medium heat until crisp. Remove to
  • paper towels; drain, reserving 2 tablespoons drippings. Saute onion
  • and mushrooms in the drippings for 3-5 minutes or until tender.
  • Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer,
  • uncovered, for 3-4 minutes or until broth is reduced by half. Stir
  • in brussels sprouts and bacon. Yield: 2-3 servings.
Nutritional Facts: 1 serving (1 cup) equals 166 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 456 mg sodium, 8 g carbohydrate, 3 g fiber, 5 g protein.