Brussels Sprouts With Bread Crumbs

"The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!"
photo by SassyStew photo by SassyStew
photo by SassyStew
Ready In:




  • Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
  • Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
  • Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
  • Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
  • Serve immediately.

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  1. This is an AWESOME recipe! I tried it and my family just "ate it up"! No leftovers. Cutting (chiffonading) the brussel sprouts distracted my kids from the fact they were brussel sprouts since they "don't like them". They didn't ask and I didn't tell....But the sure loved them. I think it was the bacon; bacon does wonders for anything. Thanks for the great recipe
  2. Cut this recipe way back so I could serve just 2 of us, & that was fine, but I tell you, I definitely want to work this recipe into a menu for company, 'cause I thought THESE SPROUTS WERE VERY TASTY! A great recipe & a keeper! Thanks for posting it! [Tagged, made & reviewed in the current Pick-A-Chef]


I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand. I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes. My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do. I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda. I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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