Brussles Sprouts with Red Onion, Bacon and Avocado

I know how many of you have already crinkled up your noses in disgust at the mere mention of Brussels Sprouts. I know, because I am pretty sure my own mother is one of you.

On my never ending mission to entice you all into becoming L-O-V-E-R-S of these silly little mini cabbages, (ahem, remember such dishes as Brussels Sprouts Pesto, Brussels Sprouts Pizza, Brussels Sprouts Hash and Chocolate covered Brussels Sprouts? Just kidding about the last one) I have a new one.

Brussles Sprouts with Red Onion, Bacon and Avocado

Not shockingly it involves Bacon. Lots of great things do, don’t they?

But also sweet red onions, and very importantly, creamy chunks of Avocado. This is a great variation on the old standard for Thanksgiving.

Brussles Sprouts with Red Onion, Bacon and Avocado

Now you will have to pardon me and the city I live in, which is so dang dark all the sudden I can barely handle it. The day I took these pictures, it was so dark in my kitchen by 3 pm that I wondered if I had been transported, house and all to Alaska. Then I remembered that is just the deal around here at this time of year and for the next 5 months. Awesome. So long whiney story short- there are no step by steps. It was just too dark. But you guys are awesomely great cooks right? And there are detailed instructions- so don’t worry!

Brussles Sprouts with Red Onion, Bacon and Avocado

Recipe: Brussels Sprouts with Bacon, Red Onion and Avocado


  • -4 strips thick cut bacon
  • -½ red onion, thinly sliced
  • -2 teaspoons olive oil
  • -1 pound Brussels Sprouts, trimmed and halved
  • -½ cup chicken stock
  • -1 medium avocado, cut into chunks
  • -2 tablespoons olive oil
  • -2 tablespoons balsamic vinegar
  • -kosher salt and black pepper to taste


  1. 1. In a large nonstick saucepan, cook the bacon over medium heat, turning until crispy and the fat has rendered, about 5-7 minutes. Set the bacon aside to drain and keep the pan on the heat.
  2. 2. Add the red onion to the bacon fat and sprinkle with kosher salt. Cook until golden brown, about 5 minutes. Transfer to a small bowl, keeping the pan on the heat.
  3. 3. Add 2 teaspoons olive oil and the Brussels sprouts. Cook the sprouts on high heat for about 2 minutes until starting to brown and the pan is drying up. Add the chicken stock.
  4. 4. Cook the Brussels Sprouts about 5 minutes until just tender and the broth has cooked off. Add the onions back in and toss together. Season to taste with kosher salt and black pepper.
  5. 5. Transfer to a serving dish. Crumble the bacon over the sprouts. Add the chunks of avocado.
  6. 6. Mix together the olive oil and the balsamic vinegar and drizzle over the top of the dish. Serve warm.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

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