Baked Brussel Sprouts & Bacon

This was originally a classic Irish dish, baked cabbage with bacon, but I need a brussel sprouts recipe for a brussel sprout showcase at work.  And then I substituted additional green onion for leeks, because they were out of leeks at the grocery store.  And then I substituted panko bread crumbs for the whole wheat bread crumbs, except I accidentally got Italian panko bread crumbs, so I used that.


  • 6–12 oz. (the recipe I started with called for 12 oz., but next time I think I'll halve that) bacon, cut into 1/2 in. bits (I use kitchen shears to do this)
  • 1½ lb. brussel sprouts, sliced thin (a food processor makes short work of this)
  • ¾ c. water
  • 1 bunch of green onions, sliced thin (all the white part and an inch or so of the green; about ½–¾ c.; the recipe I started with called for ½ c. plus the white part of a leek)
  • ¼ c. chopped flat leaf parsley
  • 1 c. or so panko bread crumbs (I used Italian-seasoned panko, by accident)


  1. Preheat oven to 375° F.
  2. In a large, heavy pot, cook the bacon over medium high heat until browned (about 10 minutes).
  3. Add the sprouts, cook until wilted.
  4. Add the water, cover, and simmer until tender (about 5 minutes).
  5. Remove from heat.  Add green onion and parsley.  Stir until combined.  Season to taste with salt and pepper.
  6. Transfer to an 8 inch square pan.  Top with the panko bread crumbs.
  7. Bake for about 10–15 minutes.