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. These were great! Make sure you add enough butter so the bacon doesn’t burn while the Brussels steam. Very good and fits right into my Keto Diet. Thanks!

      1. Preheat the oven to 475-degrees and slightly spray with cooking spray. Using a slotted spoon, remove the potatoes from the water and place them on the prepared baking sheet. With a potato masher, press down to break open the potatoes and slightly mash each one. You want there to be lots of places for the flavors to seep into!

  2. These look really good Jamie. Sprouts and bacon just go together like mac and cheese. Of course, everything is better with bacon. I’ve stumbled this recipe.

  3. 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.

  4. “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!

    1. 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!! 😉

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