Camille Styles

From Camille's Kitchen

The Best Brussels Sprouts Dish You’ve Ever Had – Bacon Included

October 18th, 2017

The thing about brussels sprouts is – they can be so good, or so very, very bad. Depending on the preparation, you could end up with roasted sprouts that are charred and crispy-caramelized on their leafy edges, or steamed sprouts that are mushy and watery (eww.) And then there’s the seasoning to think about, because brussels sprouts like a lot of seasonings in order to make them taste anything but bland. I’m not sure if I’ve ever encountered a veg that was so beloved by chefs while being so reviled by people dealing with bad memories from their childhood, but I can say with confidence that if you’re in the latter camp: this recipe will be the one that converts you. Keep reading for the recipe, and see them in action at our Friendsgiving Feast right over here.

*photos by Ashleigh Amoroso

Crispy Brussels Sprouts with Radishes, Bacon, & Dates

brussel sprouts with radishes & bacon

Serves 8


  • 4 ounces bacon, chopped into 1/2-inch squares
  • 2 pounds Brussels sprouts, halved lengthwise
  • 1 bunch radishes, stemmed & halved lengthwise
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup pitted dates, chopped
  • 1 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • garnish: pomegranate seeds (optional)


  1. Place bacon in a large cast-iron skillet and bring up to medium-high heat. Cook until it starts to get crispy, stirring occasionally, about 10 minutes. Transfer the bacon to a bowl and increase the heat to high.
  2. Add the Brussels sprouts and radishes to the pan cut-side down and sear, without shaking the pan, until well-charred – about 5 minutes. Reduce the heat to medium, then shake the pan to move the sprouts and radishes around.
  3. Add the dates and cooked bacon, and toss well. Gradually add the stock to the pan, stirring for a couple minutes, then add the vinegar and maple syrup.
  4. When the sauce is thick enough to coat everything, and the sprouts are tender on the outside but still have a bite inside, remove from heat. Transfer to serving platter and eat!

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1 Comment
  1. CN says:

    Your Pinterest button isn’t working….looks delicious!

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