Bacon Braised Brussels Sprouts

2:03 am on 8 August 2009


  • 200gm brussels sprouts, washed,and cut in half
  • 50gm bacon, cut into small squares
  • 1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
  • 4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
  • 2 cups chicken stock
  • sea salt
  • freshly ground black pepper
  • 20gm grated Parmigiano-Reggiano or good hard cheese
  • 30gm panko bread crumbs
  • 2 sprigs rosemary, leaves only, chopped
  • extra-virgin olive oil


Preheat oven to 180 C.

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 6 minutes until tender.

After Brussels sprouts are done cooking, put them in oven safe dish.

Toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy. 

Serve as a side dish to accompany roasted chicken or lamb.

From Afternoons with Jesse Mulligan

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