Ahh, the three B’s: Bacon, Beets, and Brussels Sprouts, all stuff I love. This is one of my favorite recipes from 2008 so I decided to come back, make it again, and put up pictures that actually do this glorious dish some justice. ~ adjusted on 11/11/09

Bacon, Beets, and Brussles Sprouts 6

Right now, brussels sprouts can be found in the farmer’s market, on the stalk, a signal of freshness. I like smaller ones, around 1″ in diameter but the larger ones are just as good, but you do have to halve them to ensure even cooking.

brussels sprouts stalk

Bacon, Beets, and Brussels Sprouts

  • 2 beets (11 oz)
  • 12 ounces small brussels sprouts (or halve the larger ones)
  • 2 slices bacon, chopped
  • salt and pepper to taste


1. Preheat oven to 400 degrees F (375 degrees F with convection).
2. Put the beets in a tupperware container with lid and microwave on high for 2 minutes. Remove from the microwave and let it rest for 2 minutes. Turn the beets over and re-cap the tupperware and microwave for another 2 minutes. Let it rest for 2 minutes and check that a small knife pierces easily. If it’s done, just let it cool. If not, microwave for another minute.
2. While beets are cooling, bring salted water to a boil in a 4 quart pot. Boil brussels sprouts for 4 minutes. Drain and rinse with cold water. Set aside.
3. Peel beets and dice.
4. Heat bacon in a large cast iron pan over medium high heat and stir around for about 2 minutes. Add brussels sprouts and beets. Season to taste and stir for the fat to coat, about 2 minutes, then place in the oven for 5-7 minutes, or until browned nicely. Serve immediately.

Bacon, Beets, and Brussles Sprouts 3

posted by jessica at 08:30 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.