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Keeping with the BJ’s Restaurant theme I posted on Wednesday, here’s the other side dish I made. I really love their Brussels Sprouts and this tasted just like the restaurant. I’ll be remaking these for sure next time I have a craving!

Fried Brussel Sprouts with Honey Sriracha Crema and Bacon

(Adapted from Family Apron)


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1 lb. Brussel Sprouts, brown ends cut off, yellow older leaves removed, halved (If Brussel Sprouts are larger, you can cut in quarters)
4 slices bacon, chopped
1 tablespoon unsalted butter
Your choice of a lemon pepper-type seasoning, something with some citrus in it. Or just squeeze fresh lemon juice with pepper.
Lemon juice
3 tablespoons light mayonnaise
1 tablespoon light/non-fat yogurt
1 teaspoon Sriracha (Start with 1 teaspoon for a mild spice, add more as desired)
1 teaspoon honey


Warm a large skillet on medium-high heat. Brown and crisp bacon. Set on a towel to soak up oil.


Add and melt butter to the bacon drippings.

Add Brussel Sprouts to the skillet and fry/brown both sides, about 5 minutes on each side, 10 minutes total. Season with a few pinches of salt, lemon pepper and fresh lemon juice, to taste. You’ll know they are cooked and ready when they turn bright green, softened inside, but crisp, brown and caramelized on the outside.

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In the meantime, mix together the mayo, yogurt, Sriracha and honey. Put in a plastic sandwich bag and cut the corner to act as a piping bag. (Or a squeeze bottle)

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Serve warm Brussel Sprouts in a casserole dish and drizzle crema over the top. Top with bacon. Enjoy!

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