Brussel Sprouts With Bacon, Lime, Avocado, Garlic

"from The Little Red House...a great unusual combination of flavors and nutrition and textures..."
photo by Karissa Marshall photo by Karissa Marshall
photo by Karissa Marshall
Ready In:
4 cups




  • While you are slicing your brussels, cook the bacon until crispy in a large skillet. Remove from pan.
  • Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.
  • Cook for just a few minutes on medium heat, until brussels start to get tender.
  • Mix in lime juice and crumble bacon into the sprouts. s&p to taste.
  • Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.
  • When they are heated through, mix everything together and enjoy!

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  1. Karissa Marshall
    One of my favorite recipes - I love this twist with the garlic and red pepper. Don't forget - the lime is ESSENTIAL. I also recommend using cast iron, but that's just me!
    • Review photo by Karissa Marshall
  2. Maito
    Caramelizing brussels sprouts gives them such a great flavor, and the bacon enhances that here. I accidentally doubled the bacon - made a half recipe and thought I had one slice, when two were stuck together (but it definitely wasn't too much bacon). The avocado is really unique in this. I have to admit though, I topped the plates with it room temperature, as we are not big fans of warmed/cooked avocado. It was a wonderful side dish!


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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