Heavenly Sprouts

This recipe also comes from Casey Stewart of Stockton, California. It was printed in the Thanksgiving 2015 issue of the Penzey’s catalog on page 34. We found this was a nice break from the many variations on oven-roasted Brussel sprouts, which often turn out to be unpalatably dry in our kitchen. There were raves for this pan-fried recipe which adds the always popular bacon to the mix!

The Fox Point seasoning from Penzey’s is made from salt, shallots, chives, garlic, onion, and green peppercorns. You could substitute any vegetable seasoning of your choice.


1 lb. Brussel sprouts, outer leaves removed
1 Tbsp olive oil
3 thick strips bacon, chopped
1 shallot, peeled and chopped
1/4 tsp Fox Point Seasoning
1/4 tsp thyme
dash coarse white pepper


Slice the stem of the sprouts off, if any. Cut in half lengthwise if medium to large in size. If tiny, leave whole. Heat the olive oil in a large skillet over medium heat. Add the sprouts and cook for 1 minute. Add the bacon, shallots, Fox Point Seasoning, and thyme. Continue cooking until the bacon is cooked to your liking and the sprouts are fork tender (5 to 15 minutes depending on the size of your sprouts), stirring frequently. Drain well. Season with coarse white pepper and serve.

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Serving Size: 3/4 cup
Calories: 220
Calories from fat: 150
Cholesterol: 20 mg
Sodium: 290 mg
Carbohydrate: 12 g
Dietary fiber: 4 g
Sugars: 3 g
Protein: 7 g

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