Brussels Sprouts Stir-Fry

Take advantage of the local Brussels sprouts harvest and serve these mini cabbages as a side dish during the holiday season.

By / Photography By Lexi Mire | November 10, 2016


Clean Brussels sprouts by washing and removing base stem, then cut in half. Wash radishes and cut into quarters. Combine radishes and sprouts in a mixing bowl and set to the side. Slice bacon into 1-inch-thick ribbons, place in large sauté pan and cook to desired crispness. Remove bacon from fat, add onion and caramelize until dark brown. Add Brussels sprout–radish mixture along with the bacon to the pan. Toss with onions and bacon fat. Place pan in 350° oven for 5 minutes, until sprouts and radishes are al dente. Take pan out, add cherry tomatoes and toss until evenly distributed. Add salt and pepper to taste. Sprinkle goat cheese on top.



Leaves We Love to Eat

Expand your greens horizon by cooking the under-appreciated leaves of many common veggies. Added bonus? Cooking them helps reduce food waste in the kitchen.


  • 1 1/2 pounds Brussels sprouts
  • 1 pound applewood-smoked bacon (or your favorite bacon)
  • 1/2 pound radishes, quartered
  • 1/2 small yellow onion, thinly sliced
  • 1 pint cherry tomatoes (washed and cut in half )
  • 1/4 cup crumbled goat cheese
  • Salt and pepper to taste
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