Brussels sprouts have had a bad rap for ages. Many moms love them; even more kids hate them.

For years, I’ve tried different flavor combinations to make them appetizing to my discerning bunch. I’ve finally settled on a couple of acceptable flavor combinations: sweet, like cane syrup or pepper jelly, or bacon.

I snatched up the last two pounds of freshly harvested Brussels sprouts on my weekly trip to the farmers market. With this cold weather, more should be showing up soon at local produce stands and farmers markets. 


While Brussels sprouts are a healthy source of fiber and vitamins C and K, I did throw in some bacon, butter and a cream sauce. Don’t worry, I’ll balance them out with something like a lean baked chicken breast and a sweet potato.

Most of the time, I roast my Brussels sprouts then glaze them with cane syrup or pepper jelly, or sauté them with a little smoky-sweet bacon. For these sprouts, I thought I’d experiment with a rich cream sauce.

This dish may not win over the biggest sprout haters, but others — even those with a mild disdain for sprouts — will probably enjoy this sumptuous recipe. After all, it does have bacon.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at