brussel sprouts2_FGBrussels sprouts are wonderful, but they are an acquired taste for some due to their slightly bitter flavor. This dish is perfect way to make Brussels sprouts accessible to almost anyone – the bacon provides a smoky salty touch, contrasted by sweetness from the onions and cranberries, resulting in an excellent mix of flavors.

This is a perfect side dish for the holidays, and is generally just great throughout the winter.cleaned and cut brussel sprouts


Sautéed Brussels sprouts
Serves 4
209 calories
19 g
10 g
12 g
10 g
3 g
150 g
294 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 209
Calories from Fat 105
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 10mg
Sodium 294mg
Total Carbohydrates 19g
Dietary Fiber 6g
Sugars 8g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 tablespoon of olive oil
  2. • ½ large onion, thinly sliced to make half rings
  3. • ¼ cup of raw almond, roughly chopped
  4. • 3 thick slices of bacon, cut into ½ inch small strips
  5. • 14 oz. (400 grams) of Brussels sprouts, washed and cleaned. Cut the base off of each sprout and cut in half along the stem.
  6. • ¼ cup of dried cranberries
  7. • Salt and pepper
  8. • ¼ cup of shredded Parmesan, plus a little extra shaved for decoration.
  1. 1. Heat the olive oil in a skillet and sauté the onions until translucent; add the almonds and sauté until the almonds are slightly browned. Set aside.
  2. 2. Heat a large skillet and fry the bacon for a few minutes. Just before the bacon browns, push it to the side of the skillet, and add the Brussels sprouts with the cut (flat) side down. Sauté for couple minutes and then stir everything together. Keep sautéing the Brussels sprouts until the bacon is browned and crisp.
  3. 3. Add a few dashes of Tabasco and then add the cranberries. Stir for another minute. Turn down the heat and season with salt and pepper.
  4. 4. Transfer to a serving plate, mix in the shredded Parmesan, and sprinkle the shaved Parmesan on top for decoration.
Brussel sproutssauteed brussel sprouts

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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