Anthony Bourdain’s Easy Brussels Sprouts Recipe Is My Forever Favorite

With Brussels sprouts, I learned early on that I like them roasted to a crisp, tossed with salt and pepper, and served with garlic aioli. However, I’m always looking for new takes on favorites. Take Anthony Bourdain’s Brussels sprouts with bacon, for example. For a while now, this recipe has taken over my once beloved roasted sprouts, and honestly, I have no intention of looking back.

Found in his cookbook, Appetites: A Cookbook, the sautéed sprouts are salty, bright, and tangy all at the same time—the ideal holiday side. I’m always recommending that others give this recipe a try as well.

How To Make Anthony Bourdain’s Brussels Sprouts With Bacon

Start by prepping the bacon first. You’ll need about 12 ounces of thick-cut bacon strips. Slice them into one-inch pieces and place them in a pan with 1/4 cup of water. (Trust the process—it works!) Bring the water to a boil over high heat, then reduce the heat to medium-high and cook until the water has evaporated and the bacon is nicely browned. Stir occasionally to make sure it cooks evenly. Remove the browned bacon and let them drain on a paper towel.

While the bacon cooks, prep about two pounds of Brussels sprouts. Trim the bottoms and cut each one in half lengthwise. Once the bacon is out of the pan, you’ll want about three tablespoons of bacon grease leftover to cook with, so discard any extra before moving on. (No one will call you out on it if you leave the fat in there.)

Toss in the sprouts along with 1/3 cup of water and give everything a good stir so the sprouts are fully coated. Cook over medium-high heat for 15 to 20 minutes, stirring regularly, until they’re nicely browned and tender. Now add a tablespoon of butter and give it a quick toss, then season with salt and pepper to taste. Turn off the heat, stir in the bacon, and finish with a drizzle of lemon juice for a kick of brightness to tie it all together. It’s that easy.

What I Love About Anthony Bourdain’s Brussels Sprouts With Bacon

First of all, I’m not the only one praising Bourdain for this recipe. Ever since I served it to my family last Thanksgiving, it’s gained a devoted following. As someone who loves easy vegetables, I appreciate how his approach gets it all done with just one pan. Best of all, each of the six ingredients brings out the best in the others, as if they were made to be together. 

I especially love how this recipe taught me something about cooking with lemon juice. I was reminded that it really shines at the end of the cooking process to avoid the risk of cooking off its best bright qualities. Lemon juice effortlessly complements the bitterness of the sprouts and adds a pop to each bite that is just undeniably delicious. Combine that with savory bacon and buttery richness, and you’ve got a real good problem on your hands.

With the holiday season quickly approaching, I will continue championing Bourdain’s Brussels sprouts to all who will hear me shout. Try it out for yourself.