Food Recipes Dinner Brussels Sprouts with Bacon 5.0 (1) 1 Review Thick, meaty slab bacon turns these brussels sprouts into a hearty side; the spritz of lemon juice at the end adds brightness. By Anthony Bourdain Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Total Time: 45 mins Yield: 8 servings Ingredients 3/4 pound meaty slab bacon, sliced 1-inch thick and diced 1/4 cup plus 1/3 cup water, divided 2 pounds brussels sprouts, trimmed and halved Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter 1 1/2 tablespoons fresh lemon juice Directions In a very large skillet, combine the bacon with 1/4 cup of water and bring to a simmer. Cook over moderately high heat, stirring occasionally, until the fat is rendered and the diced bacon is browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of fat from the skillet. Add the brussels sprouts and season generously with salt. Cook over moderate heat, stirring occasionally, until browned, about 10 minutes. Add 1/3 cup of water and cook, stirring occasionally, until the brussels sprouts are tender, 8 to 10 minutes. Add the browned bacon, butter, and lemon juice; cook, tossing, until hot, about 3 minutes. Season with salt and pepper and serve. Bobby Fisher Originally appeared: November 2016 Rate It Print