Glazed Brussels Sprouts

Recipe by Lancelot Monteiro of Bar C, photo by Ingrid Kuenzel


4 cups Brussels sprouts, trimmed, chopped and quartered

2 Tbs unsalted butter

¼ cup (60 mL) dry white wine

1 Tbs shallots, chopped small and diced

1 tsp minced garlic

¼ cup cooked bacon, diced

1 Tbs (15 mL) olive oil

½ cup grated Parmigiano-Reggiano

To taste salt and pepper


  1. Place frying pan on medium to high heat. Add butter, olive oil, Brussels sprouts, shallots, and garlic, and sauté until the shallots turn light brown.
  2. Deglaze with wine. Add bacon, salt and pepper.
  3. Cook until all wine has evaporated.
  4. Finish with olive oil and Parmigiano-Reggiano.

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