Bacon Parmesan Brussels Sprouts

October 30, 2015 by Kari Karch

Dazzle your guests with a spin on this classic. These brussels sprouts are a match for any PRO in the kitchen. Happy Eating!


preparation time
10 mins

cook time




2 pounds brussels sprouts minced

5 thick slices applewood smoked bacon diced

1 tablespoons olive oil

2 tablespoons butter

2 shallot minced

3 tablespoons grated parmesan cheese

1 tablespoons aged balsamic vinegar



1.Wash and remove the outer leaves from brussels sprouts, trim stem end and cut in half. If brussels sprout is smaller, you can leave whole & just cut an X in the bottom to allow heat to penetrate. 2. In a large skillet, cook bacon until evenly browned, remove bacon from skillet, drain excess grease leaving a couple tablespoons of grease behind. 3. Stir butter and olive oil into the bacon grease, add shallots and cook until translucent. 4. Add the halved brussels sprouts and pan fry, stirring frequently until the brussels sprouts are golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn them or they will taste bitter. Add the hot water if pan is getting dry. 5. Sprinkle in breadcrumbs and parmesan cheese. 6. To re-heat bacon, add it back to the pan for the last 5 minutes of cooking time. 7. Drizzle balsamic vinegar over cooked brussels sprouts and season with salt and pepper.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.