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Rosé-Infused Brussels Sprouts

Rosé-Infused Brussels Sprouts



  • 1 bag brussels sprouts, trimmed and cut in half
  • 4 pieces of bacon, finely chopped
  • 4 Tbsp heavy cream
  • 2 garlic cloves, crushed
  • 2 shallots, cut in rings
  • ½ cup of dry rosé
  • 1 tsp of nutmeg
  • Salt and freshly ground black pepper


1. Fry bacon until crispy. Remove from pan and dry on a paper towel.

2. Thinly slice 2 shallots into rings and drop them in the skillet with the smashed garlic. Let cook for about a minute.

3. Toss halved brussels sprouts in the cast iron skillet with the leftover bacon grease. Cook for 5 mins until browned.

4. Add ¼ cup of rosé, salt, pepper and flip brussels sprouts. If any of the sprouts are stuck to the pan, this is a good time to use the alcohol to release them. Cook until the alcohol has cooked out or for another 5 minutes.

5. After sprouts have been cooked all the way through, add the bacon back to the pan and then pour in the cream.

6. Sprinkle with nutmeg and stir.

7. Season with salt and pepper and serve!
Recipe by Sarah Phillips of