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Here we take advantage of the leftover bacon drippings in the pan to cook the sprouts, infusing them with savory flavor. Plus, cooking Brussels on the stovetop gives you perfect crisp-tender texture.

EatingWell Magazine, November 2021


Credit: Greg DuPree

Recipe Summary

20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large skillet over medium-high heat until crispy, 6 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.

  • Add oil and Brussels sprouts to the pan and cook, stirring occasionally, until well browned and tender, 8 to 10 minutes.

  • Stir in garlic and cook until fragrant, about 1 minute. Add vermouth and cook until mostly reduced, about 1 minute. Stir in cream and salt and toss to coat. Sprinkle with the bacon.


Vermouth is an herb-infused fortified wine. Sweet versions contain 10 to 15% sugar, while extra-dry ones contain less than 4%. Dry is typically used in savory dishes, while sweet is used for desserts—both are common components of cocktails. Refrigerate in an airtight container to reduce oxidation.

Nutrition Facts

1/2 cup
194 calories; fat 13g; cholesterol 27mg; sodium 337mg; carbohydrates 10g; dietary fiber 4g; protein 7g; sugars 3g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 994IU; potassium 467mg.