Pan Roasted Brussel Sprouts with Bacon & Leeks

I remember turning my nose up at brussel sprouts as a kid with the highest level of disgust possible.  I mean really, they are baby cabbages right?  Well that was perhaps because boiled brussel sprouts do suck!

But as they say… bacon makes everything better!  And what man doesn’t love bacon… or human for that matter (except of course vegetarians).

I have learned to love these tiny little “green brain” like veggies.  Not only are they a great source of fibre, protein, iron and potassium but they have a good dose of vitamin C.  Making brussel sprouts the perfect winter veggie I would say!

Brussel sprouts, bacon & leeks

These beauties take only about 20 minutes total to make.  They are just as good the next day so making a double batch with your Sunday dinner is a great idea!

Now I know what you are thinking… how can someone actually be saying that brussel sprouts and leeks are delicious.  Well bacon of course!  I get that leeks are also not a very sexy veggie but they are a great boost to so many recipes because the have a very mild onion taste that doesn’t over power dishes.

Make sure when chopping your leeks that you wash them well.  Chop off and discard the roots and slice the white part of the leek think and and chop.  The green tops are tougher and not as nice tasting.

Chopped Leeks and Brussel Sprouts

Super easy to make simple chop the veggies and bacon.  Cook chopped bacon in the pan till crispy, add brussel spouts and leeks, sauteé until leeks soften.   Add beef broth and simmer covered until brussel sprouts soften.  Lift lid and simmer until liquid has been soaked up.  Add salt and pepper to taste.

I usually serve these with a sunday roast.  Sunday because that is the only day I have time to make a roast.  So feel free to make your roasts on whatever day you so choose.   This also goes well with steak but because brussel sprouts are what I would say a meatier vegetable I like to serve them alongside a heavier type dish.

Roast beef, mashed potatoes, gravy, brussel sprouts with bacon & leeks and  good Cabernet Sauvingnon make a great pairing!

Bacon Brussel Sprouts and Leeks

Pan Roasted Brussel Sprouts with Bacon & Leeks
  • 3 cups brussel sprouts sliced in half
  • 1 cup chopped leeks
  • 8 slices of bacon chopped
  • 3/4 cup beef broth
  • Salt and pepper to taste
  1. Cut end of brussel sprouts and discard outer layer of sprout
  2. Slice brussel sprouts in half length wise
  3. Chop leeks and bacon
  4. Add bacon to a pan on med-high heat
  5. Cook until starting to get crispy
  6. Add leeks and continue cook until bacon crispy
  7. Add brussel sprouts to pan
  8. Add beef broth
  9. Cover and let simmer for about 5-7 minutes until brussel sprouts begin to soften
  10. Uncover and simmer until beef broth is absorbed and brussel sprouts are soft enough to easily pierce with a fork
  11. Add salt and pepper to taste
  12. Serve hot

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