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Candied Brussels Sprouts with Bacon
by Karen Atkins - posted 11/25/15


1½ pounds Brussels sprouts

2 cups chicken broth

½ cup melted butter

4 tablespoons apricot liqueur *

2 tablespoons Panko (Japanese bread crumbs)

6 slices of crisp cooked bacon, crumbled

½ teaspoon salt

Freshly ground pepper


Simmer Brussels sprouts in chicken stock over medium heat until tender. Drain. Mix sprouts with butter, liqueur, salt and pepper, to taste. Top with Panko and bacon. Broil until golden and crisp. Serve warm.


* You can make your own apricot liqueur with our recipie from Karen Atkins.


Karen Atkins designs period-inspired gardens.