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Bacon-Mushroom Brussels Sprouts


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 cup: 166 calories, 13g fat (5g saturated fat), 15mg cholesterol, 456mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 5g protein.


Average Rating:
  • annrms
    Mar 9, 2016

    YUM to the 10th degree is this recipe. It's the best Brussels sprouts medley I have ever made. I cooked the sprouts for 6 minutes because we like them more al dente. I used a few more mushrooms because I wanted to use them up. This is definitely a keeper!!!

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