Brussels Sprouts With Bacon Jam
[1] Brussels sprouts with bacon jam, as an appetizer or beer/wine snack (photo courtesy Pampered Chef).

Brussels Sprouts
[2] While large Brussels sprouts are tempting, smaller ones are more tender (photo courtesy Sweetgreen).


With St. Patrick’s Day ten days ahead, we begin a series of festive recipes.

This recipe from Pampered Chef is both fun and tasty: Brussels sprouts, cooked in bacon drippings, topped with bacon jam (photo #1).

You can serve it as an appetizer, a side, or a beer/wine snack.

Use any leftover bacon jam with crackers or brie (baked brie or on a cheese plate)—or on toast.

Ingredients For 30 Pieces

  • 2 slices uncooked bacon, cut into small pieces
  • 2 scallions, thinly sliced
  • 2 garlic cloves, pressed
  • 1/2 tablespoon fresh thyme leaves, chopped
  • 1 pound Brussels sprouts, trimmed and cut in half lengthwise
  • 1/3 cup apricot preserves
  • 1 tablespoon sherry vinegar

    1. COOK the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Drain the grease from the skillet, reserving 1½ tablespoons of the bacon drippings.

    2. ADD 1 tablespoon of drippings back into skillet. Add the onions, garlic and thyme. Cook over medium-low heat 2-3 minutes, or until the onions are tender.

    3. CRUMBLE the bacon into a small mixing bowl and add the onion mixture, preserves and vinegar. Mix well.

    4. HEAT the remaining drippings in the skillet. Add the Brussels sprouts and cook, covered, over medium-low heat for 8-9 minutes, or until crisp-tender. Turn the sprouts halfway through.

    5. ARRANGE the Brussels sprouts cut-side up on a serving plate or board. Top with bacon jam.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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