This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Recipe from Season With Authority: Confident Home Cooking by Marc Murphy.

“Brussels sprouts and bacon is one of my favorite combinations— a perfect marriage of textures and flavors. Brussels sprouts are robust enough to stand up to salty, chewy bacon, and in turn, the smokiness of the bacon highlights the sprouts’ earthy notes. I like to blanch my Brussels sprouts before roasting; I think that the resulting soft, cooked inside and crispy outside make for an unbeatable texture and taste. Blanching, followed by roasting, also brings out the sweetness and keeps the vegetables moist. While it seems like an unnecessary step, skipping blanching often results in dry and often undercooked-tasting vegetables.”

Caroline Manzo's Frangelico Baked Sweet Potatoes with Mascarpone Topping

Chicken and Vegetable Tagliatelle

Jeff Mauro's Roasted Broccoli with Asiago and Pine Nuts



  • Kosher salt
  • 4 cups (1 1/4 pounds) halved and trimmed Brussels sprouts
  • 8 ounces slab bacon, diced
  • Freshly ground black pepper


Serves: 4


Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain.

Meanwhile, in a large sauté pan, cook the bacon over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper to taste.

Divide the bacon-sprout mixture among four plates and serve immediately.