Best Ever Brussels Sprouts

Brussels Sprouts

This is your chance to get your children to eat Brussels sprouts. I mean bacon on anything is generally good but pan searing the Brussels sprouts in bacon fat is like, the perfect marriage. This is a super fast dinner for the kids and I when we are busy, and with no complaints from my two roommates. Now when it comes to bacon, bad bacon (full or nitrates and other junk) is bad bacon, good bacon (no nitrates, preservatives or sugar added found from a good supplier) is good bacon.

Brassica family vegetables, including Brussels sprouts, are liver detoxifiers. Detoxification is a good thing for all of us because our liver has over 500 functions and if it’s not working properly, digestion is compromised and toxins build up. Our liver has two main enzyme detoxification pathways know as Phase I and Phase II. Both pathways are required to properly detoxify toxins and the balance between the two systems is crucial to prevent a build up of more toxins.

Now I have heard this all before, “I can’t eat Brussels sprouts or cabbage or broccoli because I get really bad gas”. Yah, you know who you are. These are the times that I explain, you probably should eat more of the brassica family vegetables because your liver is not detoxifying. So eat more kale, broccoli, cauliflower, cabbage, bok choy so you can help your liver detox the cancer causing carcinogens!

Best Ever Brussels Sprouts

Serves 4


  • 1/2 pound of good quality bacon, cut into 1 /2 inch chunks (preferably nitrate free & free range pork)
  • 4 cups of Brussels sprouts, sliced in 1/2
  • 1 tablespoon of pure maple syrup
  • Sea salt and fresh cracked pepper to taste


  1. Add the bacon pieces to a frying pan and cook the bacon over medium heat until it turns brown and slightly crispy. With a slotted spoon remove all the bacon and pour the bacon fat into a small bowl reserving about a tablespoon.
  2. Add the halved Brussels sprouts to the pan with the tablespoon of bacon fat. Sear the Brussels sprouts on each side until lightly browned. Add a few tablespoons of water or chicken broth to the pan, cover with a lid and allow to steam for a few minutes. DO NOT overcook the Brussels sprouts. They should be tender but not overcooked. It changes the flavor if they are cooked too long. Remove the lid after a few minutes and add the maple syrup, cooking for a few minutes to caramelize.