Brussels & Bacon Hash


By Lois

My mom would serve us brussels sprouts as kids and I can remember the distinct smell as she boiled them in a pot of water. I cringed and so did my brothers and sisters, all trying to figure out ways to pretend to eat them, feed them to the dog or hide them in a napkin. 

It wasn’t until my husband, who is a wonderful gardener grew brussels sprouts in our garden that I knew I’d have to find a way to love them. Scouring recipes and talking to friends, someone suggested baking them with bacon. I loved bacon and the fact they wouldn’t be boiled I decided to try it. 

This recipe has since been a family favorite and I hope it is yours too!


  • Instead of a leek, you can use 1-2 shallots, diced.
  • No need for any oil, the bacon grease will cook these up nicely.
Questions for the Table
Sunday dinner should be a time for you and your family to enjoy each other’s company without distractions. We know how hard that is, which is why we introduced three questions at dinner to engage the whole family. This exercise will reveal stories and details about your loved ones that you never knew – stories you will cherish.
Try it yourself! Use the questions below at your next Sunday Supper!
  1. Did your family have a garden growing up?
  2. What are your favorite fruits and vegetable to eat? Grow?
  3. Who is the gardener in your family, what have you learned from their skills?

Brussels & Bacon Hash

Recipe By: Lois


  • 2 lbs (costco bag) Brussels Sprouts, sliced
  • 2 leeks, washed well and thinly sliced
  • 1/2 lb bacon, diced into small chunks
  • salt
  • pepper


  • Preheat the oven to 400 degrees.
  • Line two pans with parchment paper (or 1 if halving the recipe)
  • Spread brussels sprouts onto pan(s)
  • Sprinkle bacon over top.
  • Sprinkle leeks over top.
  • Salt and pepper each pan well.
  • Bake for 20 mintues or until your desired crispiness.
  • Enjoy.