Best Brussel Sprouts Recipe! _ Chef Jean-Pierre

Brussel Sprouts with Bacon

Hello friends, today I am making the last side dish in my Steakhouse Sides series! Finishing it off with The Perfect Brussel Sprouts! I know many people do not like Brussel Sprouts for their bitterness, but come and try my secret technique in making them delicious! Serve with a gorgeous Balsamic Vinegar to give the whole dish an extra kick.
5 from 3 votes
Servings 4 Servings

Recipe Video


  • 1 pound Brussel Sprouts cut in half or left whole if very small
  • 2 tablespoons Garlic Olive Oil
  • ½ pound Bacon diced
  • ½ cup Red Onion diced
  • Zest of one Lemon
  • 2 tablespoons Garlic chopped
  • 2 tablespoons Black Mission Fig Balsamic Vinegar or Maple Syrup (optional)


  • Poach in lightly sugared and salted water the sprouts for about 3 to 4 minutes or until 90% cooked.  If you are ready to serve them transfer them onto a kitchen towel or paper towel to dry.  If you are not ready to serve them right away immediately plunge them in ICE COLD water to cool and reserve until ready to eat. 
  • In a sauté pan, heat 1 tablespoon olive oil and when hot add the bacon and sauté at LOW HEAT until the bacon fat renders.  Add the onion and cook for a couple minutes.  If you want to only use one pan, you can at this point add the sprouts, add salt and pepper and the lemon zest and mix well.  Until they are nice and golden brown.  Turn heat off and add the garlic at the last minutes not to burn it.
  • The Chef cooked them in a separate frying pan to get them evenly golden brown.
  • For an extra sweetness add a drizzle of Balsamic Vinegar or Maple Syrup just before serving.
Chef Jean-Pierre

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