Brussels Sprouts with Bacon & Shallots #SecretRecipeClub

Mom's Test Kitchen: Brussels Sprouts with Bacon & Shallots

I must confess something to y’all.  Prior to this recipe, I had never had a brussels sprout before.  I had never bought them, never cooked them, never ever tasted them.  I was a little apprehensive when I decided to take on this recipe.  I almost chickened out and made the Nutella Bars instead.

Mom's Test Kitchen: Brussels Sprouts with Bacon & Shallots

But since it is #BaconMonth, I knew going into this month’s Secret Recipe Club assignment, I was cooking something with bacon.  This month I got to pick a recipe from a blog I have been to before ~ My Judy The Foodie.  Though you would probably initially think the blog is written by Judy, it is actually Shari’s blog, Judy’s daughter.  Shari started the blog as a tribute to her mother after her passing; her “artful interpretation of Mom’s life through her cooking.”  Is there a better reason to start a blog than that???

Mom's Test Kitchen: Brussels Sprouts with Bacon & Shallots

Before I get too sentimental over Shari’s story, lets get back to the brussels sprouts.  Shari’s recipe originally called for maple syrup which is a great and wonderful thing that I had none of.  I decided instead of the syrup to cook the sprouts in some extra butter with a little maple extract & I think it turned out great!!  For anyone that loves brussels sprouts, I’m pretty sure you’ll love these.  For anyone that has never tried them or possibly even doesn’t like them, I highly recommend you give them a chance with this recipe!  You might become a liker of the brussels sprouts after all.

Mom's Test Kitchen: Brussels Sprouts with Bacon & Shallots

YIELD: serves 4


  • 1 bag (12 ounces) frozen brussels sprouts
  • 1 shallot, sliced thin
  • 5 slices thick cut bacon, sliced thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 1 teaspoon maple extract


  1. In a large skillet, head the oil & 1 tablespoon of the butter over medium high heat. Add the bacon & shallot and saute until the bacon is cooked through & crisp & the shallot is tender.
  2. Add the brussels sprouts to the skillet with the remaining 3 tablespoons butter & the teaspoon of maple extract. Cover with a lid and allow to simmer for about 10 minutes or until the desired tenderness is achieved.
  3. Season to taste with salt & pepper. Serve immediately.



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  1. says

    “I almost chickened out and made the Nutella bars instead” – THAT was a priceless line! Too good… 🙂

    Glad you tried this one, because I am sure it was a great introduction to the humble sprouts… I happen to love them, but I always need to do some psychological preparation for my husband before I bring a bag home

    Have a wonderful Monday Reveal Day!

    • says

      It was a great introduction! Even my husband, who had never had them before either, liked them!! So tell your husband this recipe is man-approved!! 😉

  2. says

    Thanks for sharing this with the Less Laundry, More Linking party! I haven’t fixed Brussels Sprouts a lot, so I’m glad to have this recipe to reference.


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