Basic (but totally bomb) Bacon Brussels

If anyone says they do not like Brussels sprouts I'd wager that they've never had them with bacon.

True life: Anytime I introduce someone to Brussels I try to make sure there is bacon in the dish because it is sure to be a hit (unless you're vegan).

Last week I was in Scottsdale, AZ for my first Nutritional Therapy Practitioner workshop through the Nutritional Therapy Association. While in town I checked out Farm & Craft (if you are ever in the Scottsdale area you HAVE to check this out!) and ordered their Brussels. They were SO good that as soon as I got home I decided to recreate this.

I originally cooked them thinking I'd eat half and save the other half for later. Didn't happen...they were too good that I finished them up!

I know these will be a regular in my kitchen considering the flavor is bomb and they are SO easy to make


Try them out and let me know what you think!



Basic (Bomb) Bacon Brussels

Serves 1-2 people


  • 3 pieces of nitrate-free bacon

  • 10 Brussels sprouts; chopped (I chop into halves or thirds depending on the size)

  • 1/4 cup walnuts; chopped

  • 1/4 cup dried cranberries

  • Ground pepper and Celtic sea salt to taste


  1. Begin cooking your bacon in a skillet on medium-low & pre-heat the oven at 400

  2. Chop your Brussels and put them on a cookie sheet with walnuts, cranberries, ground pepper

  3. Once bacon is just shy of being fully cooked remove from the stove and let sit for 3-5 minutes. Place bacon on a glass plate (or cutting board) and pour the grease on your cookie sheet to mix with other ingredients; mix well and add cracked pepper on top

  4. Place Brussels, walnuts, and cranberries (and black pepper) in the oven for 10 minutes

  5. Remove and add bacon (crumbled); return cookie sheet back in the oven to cook for 10 more minutes

  6. Remove from oven, sprinkle with sea salt, & enjoy! 

Recipe Note: This recipe can easily be doubled or tripled for family dinners, as a side at a potlock, etc.

Holly Smothers