Brussels Sprouts with Bacon and White Wine Cream Sauce

“I make this for my family every year for the holidays. People used to say they didn’t like Brussels sprouts and now they love this dish so much most of the time I have to double it!” –Asenette, Twin HR


  • 1 ½ pounds of Brussels sprouts cut in in half or quarters (depending on size)
  • 1  medium yellow onion thinly sliced
  • ½ pound of thick cut bacon
  • ½ stick of unsalted butter
  • Dry white wine (good quality)
  • ¼ cup of heavy whipping cream
  • Salt and pepper to taste


  • Cook bacon until brown and crispy. Once done, remove bacon from pan and place on a plate to cool down. Keep bacon drippings in the pan. (Remove some bacon drippings if you feel there is too much for the next step.)
  • Add cut Brussels sprouts and thinly sliced yellow onion to the pan with remaining bacon drippings and sauté for 20 minutes or until brussels sprouts and onions are browned and crispy.
  • Season with salt and pepper to your liking.
  • Add dry white wine and deglaze the bottom of the pan to pick up all the remaining browned bits from the Brussels sprouts and onions. (Use as much wine as you like as long as the bottom of the pan is deglazed).
  • Add butter to pan and cover to cook for 10 minutes.
  • Drizzle Brussels sprouts with heavy whipping cream.
  • Chop cooked, cooled bacon and sprinkle on top of the brussels sprouts. Serve from the pan or transfer to a festive serving dish.