Brussels Sprouts with Bacon-Fried Leeks

Adapted from Asparagus to Zucchini – A guide to Cooking Farm-Fresh Seasonal Produce, Madison Area Community Supported Agriculture Coalition

Yield: Makes 4 servings


  • 1 lb. Brussels sprouts, trimmed and cut in half lengthwise
  • 2 slices thick cut bacon
  • 2 large leeks or 4 small leeks, cut in half lengthwise, washed, cut into 1/2” pieces
  • 2-3 T. apple cider or beer
  • pepper


  1. Bring a pot of salted water to a boil; add Brussels sprouts and blanch 2-3 minutes. Drain.
  2. Meanwhile, chop bacon into 1/2” pieces and cook in a skillet slowly, until crispy. Be careful not to burn. Remove from skillet with a slotted spoon, leaving behind the grease. Reserve 2 T. of the grease and place the rest in a glass custard dish and refrigerate, saving for another use.
  3. Saute the leeks in the bacon fat until barely tender, 1-2 minutes. Stir in apple cider or beer and cook to heat through.
  4. Add drained Brussels sprouts and reserved bacon to the pan, stir well and heat through. Season with pepper to taste.