Glazed Brussels Sprouts 12.000

James M. Thresher for The Washington Post

Chef on Call Dec 17, 2008

It takes a little extra effort to separate the leaves of all these Brussels sprouts, but it's worth it; they are much more delicate this way. It's a good job to hand off to someone looking to help out.

It's also not a bad idea to blot the vegetables on paper towels before serving, particularly if the bacon was fatty.

These are best served the same day they are made.

Servings: 12
  • 12 ounces bacon, cut into small dice
  • 4 pounds young Brussels sprouts, preferably from the farmers market, tough or torn outer leaves discarded
  • 4 to 6 tablespoons unsalted butter, cut into small pieces
  • 1 medium Granny Smith apple, peeled, cored and cut into small dice
  • 1 teaspoon dried juniper berries, crushed to discard their outer shells, then finely chopped


Heat the bacon in a large skillet over medium heat; cook, stirring occasionally, for about 3 minutes, until it is slightly crisp but still meaty-chewy in the center.

Meanwhile, separate the Brussels sprouts into individual leaves.

Add the leaves to the skillet, tossing gently to combine. Cook for a few minutes, until they are slightly wilted; do not overcook. Add the butter and stir until melted, then add the diced apple and juniper berries. Toss gently until the ingredients are evenly coated. Serve immediately.

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Recipe Source

Adapted from chef Michael Mina.

Tested by David Varley.

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