Brussel Sprouts

Not many people really like brussel sprouts, so if you have to eat them there are ways of dressing them up!  I was invited to a family get together and wanted something very different to take.  I started looking on-line at different recipes and came across one similar to this.  I did some altering and the results were fantastic.  This is now a popular dish at family functions.  Even my seven-year will eat these until he makes himself sick, he loves them!



1-2 bags baby brussel sprouts, fresh or frozen

2 tablespoons real butter

1 pound bacon, fried and crumbled

2 tablespoons bacon grease

1 cup any type of vinaigrette salad dressing, such as;

Kraft Sun Dried Tomato Vinaigrette

Kraft Caesar Vinaigrette with Parmesan

Kraft Classic Italian Vinaigrette

Kraft Vidalia Onion Vinaigrette with Roasted Red Pepper

Wise Bone Red Wine Vinaigrette

I have used the Sun Dried Tomato, Caesar and the Red Wine.  But the good thing is you can choose your favorite and go with it!


Preheat oven to 375 degrees.

Place brussel sprouts, butter and enough water to cover brussel sprouts in a medium to large saucepan.  Bring to a boil over medium heat.  Reduce heat to medium low and cook until just tender. Drain water.

Fry bacon while you sprouts are cooking.  Allow bacon to cool then crumble and set aside.

In large mixing bowl whisk together the dressing of your choice, bacon grease and bacon.  Whisk together.  Add sprouts and carefully stir coating the sprouts with mixture.  Pour in a 3 quart baking dish and bake for about 20 to 30 minutes.


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