Culinary Institute of America Recipe
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Brussels Sprouts with Bacon

Chou de Bruxelles aux Lardons

These sprouts are superb when served with roasts, steaks, and even whole-roasted fish. The addition of the lardons (the French term for bacon that has been diced, blanched, and fried) gives the dish a bit of extra richness and flavor.

This recipe and other great ones is from The Culinary Institute of America's Bistros and Brasseries: Recipes and Reflections on Classic Café Cooking cookbook.

Brussels sprouts with bacon chou de bruxelles aux ardons recipe by The Culinary Institute of America



Makes 6 as a side dish

  • 1 lb 8 oz Brussels sprouts
  • 2 oz slab bacon
  • 1 tbsp olive oil
  • 2 large shallots, minced
  • 3/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  1. Wash the sprouts and pull off any damaged or tough-looking leaves. Wipe them dry with a paper towel, cut them in half from bottom to top, and set aside. Cut the bacon into lardons and render them in olive oil.
  2. Raise the heat to medium-high and add the shallots to the rendered bacon fat. When they’re translucent, after about 2 minutes, add the sprouts to the pan. Make sure most of the pieces spend some time “face-down” so they will brown. After about 3 minutes, or when most of them have gotten some color, remove the pan from the heat to add the wine and return it to the heat so the liquid can reduce to about 1/2 cup. Lower the heat to medium-low, and then add the stock, salt, and pepper.
  3. Cook the sprouts partially covered until they’re tender, 20 to 25 minutes total cooking time. To check for doneness, stick the tip of a paring knife into the core of one of the larger sprout halves; you should feel moderate resistance. To check for deliciousness, eat one. These sprouts are superb when served with roasts, steaks, and even whole-roasted fish.

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