Sautéed Brussels Sprouts with Bacon

This recipe is featured in the 2016 Milk Calendar. Sprout some joy with this ideal dinner side dish. It’s perfect for entertaining and just as appropriate mid-week.


  • Large frying pan
  • Slotted spoon
  • Whisk
  • Cutting board
  • Chopping knife


  • 3 slices bacon, sliced into ½-inch (1 cm) pieces
  • 1 1/4 lb (575 g) Brussels sprouts, stems and leaves trimmed, then cut in half lengthwise
  • 1 tbsp (15 mL) Butter
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) Milk
  • Freshly ground pepper
  • Shaved Canadian Parmesan for serving (optional)


  1. Cook bacon in a large frying pan over medium heat until crisp, about 5 min. Using a slotted spoon, remove bacon to a large bowl.
  2. Discard all but 1 tbsp (15 mL) fat from pan. Add Brussels sprouts and stir-fry until some are a deep golden colour, about 3 min. Add ½ cup (125 mL) water. Stir and continue to cook Brussels sprouts, stirring occasionally until tender but not mushy, about 5 min. Add Brussels sprouts to bacon, using a slotted spoon if any water remains in pan.
  3. Wash frying pan. Melt butter in frying pan over medium heat. Add garlic; cook about 1 min. Sprinkle with flour and salt; whisk about 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 2 to 3 min until smooth and thickened.
  4. Return Brussels sprouts and bacon to pan, stir until hot, about 1 min. Season with pepper. Serve with Parmesan, if using.