Recipe courtesy of Ina Garten

Steamed Brussels Sprouts and Bacon

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 5 servings
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Good olive oil

1/4 pound applewood smoked bacon, 1-inch diced

1 cup chopped yellow onion

1/2 cup sliced shallots (halved lengthwise and sliced in half-rounds)

12 ounces fresh Brussels sprouts, trimmed and quartered through the core

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon balsamic vinegar (not syrupy)

Fleur de sel


  1. Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
  2. Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
  3. Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
  4. Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
  5. Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.

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