• Skip to main content
  • Skip to primary sidebar
The Real Food Geek
menu icon
go to homepage
  • Recipes
  • About
  • Lunch and Dinner
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Lunch and Dinner
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home

    Brussels Sprouts with Bacon & Pink Peppercorns

    Published: Dec 22, 2019 · Modified: Jun 10, 2023 by Cheryl Whyte · This post may contain affiliate links · Leave a Comment

    53 shares

    Put Brussels sprouts back on your Christmas menu this year with these easy to prepare little flavour bombs. A classic side dish pimped to the max. A 20 minute sauté in a frying pan, and you’ll have a nutritious side dish that everyone can enjoy. 

    JUMP TO RECIPE PRINT RECIPE
    Bowl of Brussels sprouts with bacon and pink peppercorns this RECIPE

    And, I’m saying that as someone who hated Brussels sprouts as a kid. I would refuse to eat them. I just remember overboiled, water-logged balls of nastiness.

    Then one Christmas, my Dad pulled out all the stops and created the most spectacular Christmas dinner we had ever eaten. He had always been a good cook, but it was like he’d channelled his inner Gordon Ramsey and become a master chef. 

    That meal would change the way I felt about Brussels Sprouts forever. Thanks, Dad! And today, I’m sharing our family secrets. Well, probably the ‘secrets’ of every person who loves their Brussels Sprouts, because they’re cooking them right! 

    HOW TO CHOOSE THE BEST BRUSSELS SPROUTS

    When it comes to choosing your Brussels sprouts, you can’t rely on sell-by dates alone. You’re looking for Brussels sprouts that are bright green and firm with tightly packed leaves. Check off these boxes, and you’re off to a good start!

    I don’t think it matters if you buy your sprouts on the stalk or chopped off the stalk. However, I would advise against buying packs that have had the stems removed or ‘trimmed’ because they tend to turn brown quicker. It doesn’t take long to trim the stems yourself, and it’s usually cheaper.

    Choosing good quality Brussels sprouts will also ensure you are benefitting from all their nutritional goodness.

    You’ll be adding fibre, vitamins (particularly vitamin K and C), minerals and antioxidants to your Christmas table, with health benefits like potentially decreasing inflammation, improving blood sugar control and reducing cancer risk. (Source)

    Let’s keep all that nutrition intact by cooking our Brussels sprouts right!

    DO NOT, UNDER ANY CIRCUMSTANCES, BOIL YOUR BRUSSELS SPROUTS!

    No boiling allowed! Keep that dreaded water away. Not even the merest dip. No, no. NO!  The liquid quickly saturates the sprouts, making them soggy and not to mention, stinky. 

    A traditional way to prepare Brussels sprouts is to cut a criss-cross in the stem with a knife. The idea is that water can penetrate the thick stem helping the sprout to cook more evenly. But this is a disaster! The sprouts become waterlogged and soggy. Not nice!

    CHOP YOUR BRUSSELS SPROUTS EVENLY

    First, you need to slice your Brussels sprouts into similar sized chunks to ensure even cooking. You can chop them in half or into quarters. Or, you could slice them evenly or shred them with a grater or a mandoline. Any option works well. Just choose one, and keep your slices even.

    TIP: the smaller the pieces, the quicker your Brussels sprouts will cook. 

    CHOOSE A TASTY FAT

    I’m using smoked bacon in this recipe as the smoky flavour pairs perfectly with the sweet caramelisation that will develop as you sauté the Brussels sprouts. 

    By using only four rashers of streaky bacon, you should get enough highly flavourful fat to coat your Brussels sprouts and crisp them up to perfection. 

    To keep this dish ‘real food’ based, and as minimally processed as possible, choosing a sugar-free, nitrate-free, grass-fed bacon is best.

    PAIR BRUSSELS SPROUTS WITH A FRAGRANT HERB

    I choose rosemary! Even if rosemary didn’t look like little Christmas trees, I would still choose to chuck a few sprigs in with my Brussels sprouts. Its woody flavour profile stands up to the rich nuttiness of the sprouts really well.

    SAUTÉ (OR PAN FRY)

    Sautéeing your Brussels sprouts gives you the same kind of caramelisation that you can get from putting them in the oven. However, you have much more control over the hob. You won’t need to give the sprouts all that much attention as you want them to catch on the bottom of the pan, crisp up and caramelise, but you can keep checking, tasting until you get to your version of perfectly cooked. 

    TIP: Don’t overload the pan! You’ll end up steaming the sprouts, which will stop them from crisping up. 

    PIMP TO ABSOLUTE PERFECTION 

    My Christmassy pimping ingredients of choice are: 

    • Chestnuts
    • Honey
    • Pink Peppercorns 

    Chestnuts are associated with Christmas here in the UK and are readily available at this time of year. Christmas just wouldn’t be Christmas without them! But more than that, chestnuts give a leg-up to the natural nuttiness of the Brussels sprouts.

    Honey adds a subtle sweetness to the dish and coats the Brussels sprouts with a beautiful shine. It will make your guests want to dive right in. If you don’t want leftover sprouts, trust me, honey is the key here!

    Pink peppercorns add a little exotic magic. They’re fruity with mild heat and deliciously unexpected. For best results, crush them and sprinkle over the cooked sprouts.

    COOK BRUSSELS SPROUTS WITH BACON AND PINK PEPPERCORNS AHEAD 

    Simplify your Christmas day by making this dish up to four days ahead of time. You can simply reheat on the day you want to serve it. 

    Here’s what you do.

    • Once you have prepared the dish, let cool and store in an airtight container in the refrigerator. 
    • When you want to reheat them, you can either microwave or put them back on the hob. 
    • To microwave, transfer to a microwavable dish and heat for 4 minutes or until piping hot. 
    • To heat on the hob, heat some extra virgin olive oil in a pan and re-saute for 5 minutes or until piping hot. 

    HOW DO YOU MAKE BRUSSELS SPROUTS WITH BACON & PINK PEPPERCORNS?

    Check out the below step-by-step instructions, or scroll down to find the printable recipe card.

    STEP-BY-STEP RECIPE INSTRUCTIONS

    Brussels sprouts with bacon and chestnuts ingredients

    Prepare all your ingredients and get your equipment ready.

    Raw Brussels sprouts chopped into quarters

    Wash and dry your brussels sprouts with a clean tea towel. Click off any shoddy outer leaves and chop into quarters.

    Bacon and rosemary in frying pan

    Chop your bacon into 1cm strips. Heat the olive oil in a large frying pan on medium-high heat and fry the bacon until it’s starting to crisp up, usually about 3 minutes. Now, add the rosemary and fry with the bacon for another 2 minutes.

    Bacon and Brussels sprouts in frying pan

    Now, add the Brussels sprouts to the pan and give them a good stir to coat them with bacon fat and rosemary, and let them cook away for about 12 minutes. You want them to catch at the bottom of the pan, start to caramelise and crisp up, so only toss them every 3-5 minutes.

    Bacon and Brussels sprouts in frying pan

    Add the chestnuts and season with salt and pink peppercorns. Cook for another 3 minutes or so until the Brussels sprouts have softened and have a lovely crispy exterior. You want the Brussels sprouts to have a nice bite, but be cooked through.

    Pour in the honey and give everything one final toss until every bite is coated, then serve and enjoy!

    📖 Recipe

    Bowl of Brussels sprouts with bacon and pink peppercorns

    Brussels Sprouts with Bacon & Pink Peppercorns

    Author: Cheryl Whyte
    Put Brussels sprouts back on your Christmas menu this year with these easy to prepare little flavour bombs. A nutritious side dish that everyone can enjoy.

    If you love this recipe, rate it with 5 stars below!

    5 from 4 votes
    PRINT PIN RATE
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 8
    Calories: 122kcal
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Sharp Knife
    • Sauté Pan (Frying Pan)
    • Wooden Spoon or Spatula

    Ingredients
     

    • 800 g Brussels Sprouts, Washed, patted dry, trimmed and quartered
    • 0.5 tbsp Extra Virgin Olive Oil
    • 4 Rashers Smoked Streaky Bacon
    • 1 tbsp Fresh Rosemary, Finely chopped
    • 100 g Cooked Chestnuts
    • 1 tsp Sea Salt
    • 0.5 teaspoon Pink Peppercorns, Crushed

    Instructions
     

    • Prepare all your ingredients and get your equipment ready.
    • Wash and dry your brussels sprouts with a clean tea towel. Click off any shoddy outer leaves and chop into quarters.
    • Chop your bacon into 1cm strips. Heat the olive oil in a large frying pan on medium-high heat and fry the bacon until it’s starting to crisp up, usually about 3 minutes. Now, add the rosemary and fry with the bacon for another 2 minutes.
    • Now, add the Brussels sprouts to the pan and give them a good stir to coat them with bacon fat and rosemary, and let them cook away for about 12 minutes. You want them to catch at the bottom of the pan, start to caramelise and crisp up, so only toss them every 3-5 minutes.
    • Add the chestnuts and season with salt and pink peppercorns. Cook for another 3 minutes or so until the Brussels sprouts have softened and have a lovely crispy exterior. You want the Brussels sprouts to have a nice bite, but be cooked through.
    • Pour in the honey and give everything one final toss until every bite is coated. Now, serve and enjoy!

    Nutrition Information (Per Serving)

    Calories: 122kcal (6%) | Carbohydrates: 15g (5%) | Protein: 5g (10%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Cholesterol: 7mg (2%) | Sodium: 389mg (17%) | Fiber: 4g (17%) | Sugar: 2g (2%)

    Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.

    Course | Side Dish
    Cuisine | English
    Keyword | Brussels Sprouts, Christmas Side Dishes, Sautéed Brussels Sprouts
    DID YOU MAKE THIS RECIPE? Share a photo and tag @therealfoodgeek so I can see all your delicious creations!

    I hope you LOVE this recipe as much as I do! It’s

    • Sweet and savoury
    • Nutty
    • Smoky
    • Bursting with a fruity pink peppercorn heat
    • and above all else, yummy!

    And, if you do get the chance to give these Brussels Sprouts with Bacon & Pink Peppercorns a try, please drop me a note in the comment section and provide star rating. I’d love to know what you think.

    Merry Christmas!

    Stay in touch by connecting with me on Instagram, Facebook, Twitter and Pinterest.

    You can also stay up to date with new posts and healthy REAL FOOD recipes by subscribing to The Real Food Geek mailing list below.

    PIN BRUSSELS SPROUTS WITH BACON & PINK PEPPERCORNS FOR LATER!

    Bowl of Brussels spouts

    More Appetizers

    • A bowl of Roasted Beetroot Pumpkin Salad surrounded by 2 munchkin pumpkins, feta crumbles, and a set of wooden serving spoons.
      Roasted Beetroot Pumpkin Salad with Feta and Walnuts
    • Steamed tenderstem broccoli or broccolini on a round plate with a small bowl of satay sauce.
      Steamed Tenderstem Broccoli with Satay Sauce
    • Roasted chili lime pepitas in a glass bowl, with a wooden spoon, sitting on a marble coaster and a textured napkin.
      Roasted Chili Lime Pepitas (Pumpkin Seeds)
    • Strawberry Spinach and Arugula Salad topped with feta on a light pink hexagon shaped plate.
      Simple Strawberry Spinach and Arugula Salad with Feta
    53 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey, I'm Cheryl, The Real Food Geek! I'm all about delicious and nutritious recipes fueled by my love for food, weight loss journey, and expertise as a certified culinary medicine coach. Let's make healthy eating enjoyable by returning to basics in the kitchen and embracing the joy of real food.

    Learn more about me →

    Trending Recipes

    • Two bowls of Nourishing Chicken No Noodle Soup with a seeded baguette, torn bread, and a silver spoon.
      Nourishing Chicken No Noodle Soup with Vegetables
    • Randomly placed dark chocolate hazelnut clusters on a grey background.
      Dark Chocolate Hazelnut Clusters (Healthier Candy)
    • Collage of Tenderstem broccoli recipe images.
      How to Cook Tenderstem Broccoli (Broccolini) – 5 Ways
    • Healthier apple flapjacks sliced into bars sitting on a wire rack, surrounded by Pink Lady apples, a knife and rolled oats.
      Healthier Apple Flapjacks with Cinnamon (No Butter)

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Browse

    • Lifestyle
    • Instagram
    • Pinterest
    • Facebook

    As an Amazon Associate I earn from qualifying purchases.

    The Real Food Geek ©2023

    53 shares
    Close up shot of Brussels sprouts with bacon
    Close up shot of Brussels sprouts with bacon
    Overhead shot of Brussels sprouts with bacon
    Bowl of Brussels spouts