Skip to main content
Skip to store items
Skip to main navigation

Brussels Sprouts with Bacon-Fried Green Onions

Prep time
30 mins
Side dishes | Vegetables
Food Allergies
Dairy-free | Gluten-free

Reprinted with permission from "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce” Third Edition. From MACSAC


I’m such a sucker for Brussels sprouts- they are exciting to carry home on the stalk from market, fun to cook, and look like adorable mini cabbages. Here’s another fabulous Brussels sprouts recipe to rock during the Eat Local Challenge!


1 lbBrussels sprouts (trimmed and cut in half lengthwise)
2 slibacon (thick cut)
12 green onions (slender)
2 Tapple cider (or beer)


Bring a pot of salted water to boil; add Brussels sprouts and blanch 2-3 minutes. Drain. Meanwhile, cook bacon in skillet until crisp; remove bacon, drain on paper towels, chop it into pieces, and reserve. Discard all but 1-2 T fat in the pan. Cut off the top 3-4 inches from the green end of the onions (reserve ends for another use). Sauté the onions in the bacon fat until barely tender, 1-2 minutes. Stir in apple cider or beer and cook to heat through. Add the drained Brussels spouts and reserved bacon to the pan, stir well, and heat through. Top each serving with three green onions crisscrossed atop them.